Blog Posts by Saveur

1. Heritage turkeys are old-fashioned breeds-typically with a more elongated frame and leaner breast meat than the standard supermarket bird-that farmers like Frank Reese of Good Shepherd Poultry Ranch in Tampa, Kansas, are raising again, and we couldn't be happier about it. You'll pay top dollar because these turkeys live outdoors, eat a vegetarian diet without antibiotics, and take nearly twice as long to raise as commercial birds, but they boast a much fuller flavor. Their delicious, lean meat is well suited for braising, as in the Turkey with Sauerkraut, Riesling, and Pork Sausages recipe.

RELATED: The Best Thanksgiving Turkey Recipes »

2. Butterball's premium young frozen turkeys are "pre-basted"-that is, injected with a solution that includes salt (so there's no need for brining), starch, and sodium phosphate, which keeps the turkey juicy. Roast a Butterball whole, or cut one into parts to make the Roast Turkey with Root Vegetables and Gravy recipe.

RELATED: Easy

Read More »from Turkey Hunt: A Bird Buying Guide

From a no-cook cranberry salsa to the world's best green beans, SAVEUR editors share their favorite Thanksgiving sides. Get tons of Thanksgiving tips, menu ideas, and more »

Cranberry Salsa
Cranberry Salsa (Get the recipe below.)
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh, no-cook take on cranberry sauce. See the recipe for Cranberry Salsa »

Related: Classic Appetizers With a Twist »

Baked Sweet Potatoes with Brown Sugar and Black Pepper
Baked Sweet Potatoes with Brown Sugar and Black Pepper
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »

Related: Beer Pairings for Thanksgiving »

Green Beans and Tomatoes
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap

Read More »from Surprising Twists on Traditional Thanksgiving Sides

Brighten up any night by hosting a New Orleans-style cocktail party, complete with classic cocktails, spicy small bites, Oysters Rockefeller, and some show-stopping barbecue shrimp.

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THE MENU

• Southern-Style Deviled Eggs
• Spiced Pecans
• A Selection of Crackers
• Crab Maison
• Classic Oysters Rockefeller
• Barbecue Shrimp
• Calas
• Grand Royale
• Brandy Crusta
• Gin Fizz
• Sazerac

PLANNING TIPS

1. For sweet non-alcoholic alternatives to the cocktails, prepare some mulled apple cider or fruit punch.

2. Prepare the cocktails in large batches and serve them from pitchers so you don't have to play bartender mixing individual drinks all night.

3. For authentic New Orleans-style barbecue shrimp, make sure to use fresh, head-on shrimp.

4. Set the mood for the night with our playlist on Spotify »
   

VIDEO: How to Make Mexican Chocolate »

Anna Stockwell RECIPE: Crab Maison
A popular appetizer at Galatoire's restaurant in New Orleans, Read More »from MENU: Big Easy Cocktail Party

For an elegant fall dinner party, let the season's hearty vegetables take center stage with a completely meat-free menu featuring leek and potato soup, brussels sprouts and kale salad, and a satisfying farro and butternut squash risotto. For dessert, a wine-rich apple tart is a lovely finish served with freshly whipped cream.

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THE MENU

• Twelve Mile Limit Cocktail
• Gougères
• Marinated Beets With Walnuts and Blue Cheese
• Leek and Potato Soup
• Shredded Brussels Sprouts and Kale Salad
• Farro Risotto
• Torta di Sant'Antonio
• Freshly Whipped Cream

PLANNING TIPS

1. Everything on this menu can be made up to several hours before serving except the gougères, which are best fresh out of the oven. Put them out just as your guests arrive along with cocktails and the beets with walnuts and cheese.

2. Each dish on this menu is best enjoyed in small portions on its own: Serve the soup as the first course, followed by the Brussels sprouts and kale salad, then the

Read More »from MENU: A Vegetarian Harvest Dinner

A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.

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THE MENU

• Cajun Bloody Mary
• Southern-Style Gougères
• Fried Okra
• Fried Sweet Potatoes
• Chicken and Sausage Gumbo
• Steamed Long Gran White Rice
• Collard Greans Salad
• Corn Bread
• Acadian Syrup Cake
• Cafe Brulot

PLANNING TIPS

1. A good roux, the slow-cooked mixture of flour and fat, is the founodation of a flavorful, thick gumbo. For tips and tricks, see our Q&A with Chef John Besh ».

2. Acadian syrup cake is traditionally served with a sauce made of satsumas, a citrus fruit native to Louisiana, but you can easily replace navel oranges if satsumas are not available.

3. For more Louisiana recipes, stories, and

Read More »from MENU: A Sunday Gumbo Supper

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For residents of Buffalo, New York, where I was born, true Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves 2,000 pounds of wings each day. -Denise Mickelsen, from "Wings of Desire" (April 2006)
This recipe is part of a collection. See all 150 classic recipes every cook should know »

SERVES 4

INGREDIENTS
Peanut oil, for frying
4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
12 tbsp. margarine
1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
1 ⅓ cups chunky blue cheese dressing
4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks

INSTRUCTIONS
1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels,

Read More »from The Only Wing Recipe You'll Ever Need

A cross between bread pudding and apple crumble, the Apple Brown Betty is a humble dessert made from day-old bread and sweetened fresh fruit (sometimes with berries instead of apples). In honor of National Apple Betty Day, we're serving up a batch with fresh whipped cream tonight! For the best betty, we consulted SAVEUR contributor Marion Cunningham, author of The Fannie Farmer Cookbook (Knopf, 1990). She passed this along with the advice that you won't need the lemon juice if your apples are flavorful.

RELATED: 20 Easy Casserole Recipes »

INGREDIENTS
2 cups fresh dry bread crumbs

5 tbsp. melted butter

1 1⁄2 lbs. tart apples, peeled, cored, and cut into 
 1⁄4" slices

½ cup brown sugar

1⁄2 tsp. cinnamon

Juice and grated rind of 1⁄2 lemon (optional)

Heavy cream

RELATED: 10 Simple Fall Dinners »

INSTRUCTIONS
1. Preheat oven to 350°. Butter a 1 1⁄2-quart casserole or a 9" baking dish, preferably with a lid.

2. Lightly toss crumbs and melted butter together in a medium bowl.

Read More »from Have You Tried Making Apple Betty?

Kerry Crawford
Memphis has always been known for its slow-cooked, dry rub barbecue ribs. While they may be reason alone to visit the city, don't write Memphis off as a barbecue town-the local food scene is about so much more than pork. In the three years that I've run I Love Memphis, my blog about the best things to see, do and eat in town, I've experienced Memphis' culinary diversity fork-first, everywhere from street-side tamale stands to James Beard Award-winning restaurants. Local chefs do a lot of things well, but they really shine when elevating a regular food (like a simple doughnut or a burger) into something revelatory. Here are several regular foods turned incredible that you can only get in Memphis. -Kerry Crawford

RELATED: Saveur's Favourite Tomato Recipes »

1. Homeroom Chicken and Grids from Lunchbox Eats
Chef Kaia Brewer's school cafeteria-themed diner is popular for its selection of soul food inspired sandwiches, like the Homeroom Chicken and Grids, her take on the classic Southern

Read More »from 5 Things You Can Only Get in Memphis