- Babble.com | Shine Food – Mon, Nov 25, 2013 12:27 PM ESTAlthough I've been a serious home cook for almost 30 years, I hosted my very first Thanksgiving dinner only a few years ago. My aunt has handled that holiday for as long as I can remember and I was only too happy to let her. But circumstances dictated that I host Thanksgiving, and - well, I panicked. There is so much hype around "the dinner," and I was overwhelmed at the prospect of getting it all on the table - beautifully presented, delicious, and as much "from scratch" as possible. It was like the New York City Marathon of cooking. I researched, took notes, created timelines, and stayed up late every night for the week leading up to the big day. It was awesome - and though my family was as impressed (and appreciative) as I hoped they would be, I was too exhausted to enjoy it. My aunt took over again the following year, and then again the year after. And sure enough, last year I found myself hosting Thanksgiving again. This time, I was prepared. Yes, I would still need to plan, prep,Read More »from Recipe for Success: 7 Thanksgiving Hacks to Save You Time in the Kitchen
The Fastest Gluten-Free Cornbread StuffingThis recipe is inspired by one created by a former Gourmet magazine test kitchen colleague, Shelley Wiseman. It's brilliant because Wiseman showed me I could eliminate the time-consuming step of drying out the cornbread--so typical of most stuffing recipes. You can make the cornbread ahead, then bake the stuffing outside the turkey during the half hour or so while the roasted turkey is standing and you're making the gravy.
The Fastest Gluten-Free Cornbread Stuffing
Serves 8 to 10
For the Cornbread:
2 cups yellow cornmeal (preferably stone-ground)
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk
5 tablespoons unsalted butter, melted
SEE MORE: Thanksgiving Sides You Need to MakeRead More »from The Fastest Gluten-Free Cornbread Stuffing
For the Stuffing:
4 tablespoons unsalted butter
1/2 pound onions, chopped (1 1/2 cups)
2 large outer celery stalks, chopped
1/2 teaspoon salt
3 to 4 ounces Spanish chorizo,
- Everyday Food | Shine Food – Mon, Nov 25, 2013 12:00 PM EST"Here's one thing I'm thankful for this year: Today, chef John Besh, New Orleans restaurateur and author of "Cooking from the Heart: My Favorite Lessons Learned Along the Way," is joining me in the kitchen to make an elegant and incredibly easy dinner, moules Provencal. The mussels are cooked in an intensely fragrant broth of garlic, scallions, tomatoes, fennel fronds, and a touch of vermouth (John says it helps to bring out their sweetness). These mussels were so tasty, I couldn't help but eat them right out of the pot. Make this heartfelt meal for your family and learn more about John's books and projects at ChefJohnBesh.com."
-Everyday Food's Sarah Carey
Moules ProvencalRelated: Quick, One-Pot Meal Ideas To Feed the Whole Family
4 pounds mussels
1/4 cup olive oil
1 bunch scallions, thinly sliced
Pinch fennel fronds, chopped
4 cloves garlic, thinly sliced
2 medium tomatoes, chopped
Pinch crushed red pepper
1 cup dry vermouth
2 sprigs thyme
2Read More »from Look at Those Mussels! Chef John Besh Joins Sarah Carey in the Kitchen
- Woman s Day | Shine Food – Mon, Nov 25, 2013 12:00 PM ESTLiven Up Classic Pumpkin Pie with a Zesty Citrus TwistBy Woman's Day Kitchen
Liven up the traditional pumpkin pie with the fresh flavor of citrus.Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks.
Cost Per Serving: $1.12
Prep Time: 30 min
Total Time: 5 hr 30 min
Total Fat 35g
Saturated Fat 20g
Total Carbohydrate 40g
Dietary Fiber 3g
IngredientsRead More »from Liven Up Classic Pumpkin Pie with a Zesty Citrus Twist
• 5 ounce(s) (about 40) vanilla wafer cookies, such as Nilla Wafers
• 5 ounce(s) (about 19) gingersnap cookies
• 6 tablespoon(s) unsalted butter, melted
• 1 envelope(s) (2 1/4 teaspoons) powdered gelatin
• 3/4 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground allspice
• 1/4 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s)
- Everyday Food | Shine Food – Mon, Nov 25, 2013 10:19 AM EST
Be sure to save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots, and celery, and you'll have a freezable, low-sodium base for soups, stews, rice dishes, and more.
What You'll Need
5 pounds leftover turkey bones (with some meat still attached), broken into large sections if necessary
1 pound yellow onions, skins on, halved or quartered depending on size
1/2 pound carrots, cut into 4-inch lengths
1/2 pound celery stalks, cut into 4-inch lengths
1/2 teaspoon whole black peppercorns
8 sprigs parsley
1. In a 3-gallon stockpot, combine all ingredients and fill with enough cold water to cover everything by 3 inches when submerged (about 6 quarts). If you don't have a large stockpot, use two smaller pots.
2. Bring to a rapid simmer overRead More »from Stock Exchange: How to Turn Turkey Day Waste into Flavorful, Versatile Broth
What Should You Make for Thanksgivukkah? Check Out This Fun, Delicious Menu for Thanksgiving + Hanukkah 2013By The Editors of EatingWell Magazine | Shine Food – Mon, Nov 25, 2013 10:14 AM EST
For the first time in our lifetime, Thanksgiving and Hanukkah will be celebrated on the same day, Thursday, November 28, 2013. (This won't happen again for another 77,000 years!) For my multicultural family (my dad is Chinese and Buddhist, my mom's a Jewish New Yorker), the convergence of these two holidays is special because both commemorate freedom and gratitude. Another perk of this rare holiday combination means two food-centric meals merge into one delicious menu that honors both celebrations.
The menu I put together represents a mix of traditional favorites from each holiday that complement each other. While this menu isn't for a kosher meal, you can easily adapt the menu: just swap oil for butter in the Brussels sprouts and take a break between dinner and dessert--something you'll probably want to do anyway to fully savor this "historical" blend of flavors. I'm so excited for this festiveRead More »from What Should You Make for Thanksgivukkah? Check Out This Fun, Delicious Menu for Thanksgiving + Hanukkah 2013
- Two-Alarm Deep-Fried TurkeyHow do you make Thanksgiving more Southern? Fry the turkey! Whether you're adorning your holiday table or pleasing a crowd for a party, learn how to deep-fry your own turkey in four easy steps. Tip: You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.
See More: How To Deep-Fry Turkey
Two-Alarm Deep-Fried Turkey
2 tablespoons kosher salt
1 tablespoon salt-free spicy seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried crushed red pepper
1 (12- to 14-lb.) whole frozen turkey, thawed
2 tablespoons vegetable oil
Step 1: Prepare the TurkeyRead More »from Two-Alarm Deep Fried Turkey
Stir together first 5 ingredients. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without
- Martha Stewart | Shine Food – Sun, Nov 24, 2013 4:28 PM EST
The key to cutting a butternut squash is halving the squash into two manageable sections.
Start by cutting off the stem with a large, sharp knife.
Turn the squash so the cut end is facing away from you, and insert the tip of your knife straight down into the center of the vegetable, keeping it stable with your free hand. Press the handle of the knife down until you cut through the bottom half.
Rotate the squash 180 degrees and insert the knife into the center again, repeating the technique in step 2 to halve the squash.
Now the seeds can be removed and the squash prepared as your recipe specifies.
More from Martha Stewart:Read More »from Stop! You've Been Cutting Butternut Squash All Wrong
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
21 New Thanksgiving Dessert Ideas to
- Martha Stewart | Shine Food – Sun, Nov 24, 2013 10:26 AM EST
In the life of a banana, the time between "perfectly ripe" and "overripe" can be but a fleeting moment. That's why God invented banana bread. But that's just the beginning! Transform your past-prime fruit into first-rate muffins, cakes, cupcakes, cookies, waffles, and more.
Chocolate chunks add a touch of luxury to the workaday loaf. We like the variety of sizes we get from chopping: Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
Store tightly wrapped in plastic, up to 3 days, orRead More »from Gone Bananas: 7 Ways to Transform Those Brown Ones on Your Counter
By Leah Bourne, The Vivant
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Acrobat Pinto Gris 2010, $12
Wine Spectator gave this wine 89 points (in other words its good, really good). This Oregon wine is light, refreshing, and chock full of flavors like melon and apricot. It pairs great with seafood and sushi.
Related Article: Etiquette 101: Everything You Need to Know About Being PoliteTabula Rasa Red 2010, $20
This Washington State Columbia Valley wine exhibits plummy black fruit, spice, and olive aromas, and a depth and lushness that is hard to believe considering its price. We suggest you stock up.
Dreaming Tree Everyday, $15Read More »from Top 10 Wines Under $20
This wine is blended from aromatic varietals from
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