- Babble.com | Shine Food – Wed, Nov 20, 2013 12:39 PM ESTEver eat pumpkin pie for dinner? Me too! If you love pumpkin pie enough to eat it as your meal…or even if you just like pumpkin pie enough to take a nibble every November, these 7 delicious recipes will have you jumping for joy! Grab a bowl, mix 'em up, and enjoy pumpkin in 7 fabulously clever ways. Tarts! Pies! And everything in between! We've got them all rounded up for you, 7 recipes right in a row. Enjoy! - By Brooke McLay Read More »from Gourd as New: 7 Unique Twists on the Classic Pumpkin Pie
- Babble.com | Shine Food – Wed, Nov 20, 2013 12:39 PM ESTVegetarian Cassoulet – A Hearty Alternative To TurkeyAfter Thanksgiving dinner last year, I declared, "Next year there will be no turkey!" I was rather exhausted after a day of cooking and cleaning up. I was surprised to hear my husband say that he didn't care! He told me that he has never really cared all that much for turkey and especially not leftover turkey. Ha! That was a surprise after ten years of marriage. This year I haven't quite decided what will replace turkey, but I'm pretty sure this vegetarian cassoulet is in the running.
We love cassoulet a lot, but as we've begun eating less and less meat (we are almost vegetarian) we have been making it without the sausage and duck confit and adding vegetables in their place. This particular vegetarian cassoulet has butternut squash and leeks in addition to the mire poix of onions, celery and carrots. It can be made with water or broth, and some of the water can be substituted with white wine. (My kids don't always love the wine flavor so sometimes I leave it out.) It's a naturallyRead More »from A Meat-Free Thanksgiving: Make Vegetarian Cassoulet as a Healthy Turkey Alternative
- bon appétit magazine | Shine Food – Wed, Nov 20, 2013 12:33 PM ESTElizabeth Gunnison
I am a from-scratch pie baker. Always have been and always will be. I can throw together an all-butter crust in under ten minutes, and wouldn't dream of serving cherry, apple, or banana cream confections that began life in a can or a freezer case. Except, notably, when it comes to pumpkin pie, which in my family has always been made using a store-bought crust and Libby's pumpkin purée, whipped up according to a recipe on the back of the can. Maybe this annual values shift has to do with the wealth of other cooking priorities that swarm around Thanksgiving Day, or maybe it's just that there seems to be so little room for improvement on the utterly delicious semi-homemade version. But now I wonder: Would freshly puréed pumpkin take this pie to a new level? And conversely, now that Libby's also sells a prefab Easy Pumpkin Pie Mix-could I make things even easier on myself come Thanksgiving without any loss of quality?
The Contenders: Libby's Easy Pumpkin Pie vs.Read More »from Is Making Pumpkin Pie with Homemade Puree Worth the Effort?
- Alison Roman
The perfect Thanksgiving Turkey 1. Baste with a Brush
News flash: You don't need a baster. Use a brush to paint the drippings onto the turkey every 30 minutes or so, which keeps the bird moist and helps it get golden brown-all without burning yourself trying to siphon hot pan drippings.
2. Always Use a Thermometer
Taking the temperature of your (de-)feathered friend is the most accurate way to tell if it's ready. Remove the turkey from the oven (so the oven stays warm in case the bird's not done). Insert the thermometer into the thickest part of the thigh, keeping it parallel to the bone without hitting it. This spot reaches 165° last; if you're good here, you're good everywhere.
3. A Ricer
Is Nicer Using a ricer gets you perfect mashed spuds: creamy, textured, fluffy, and never lumpy. Plus, it doesn't make them gluey the way a potato masher does or hog cabinet space like a food mill. RSVP International makes a very good one ($15; chefsresource.com).
4. Achieve Gratin GreatnessRead More »from 10 Essential Thanksgiving Techniques
As any good comic nerd can tell you, Thor's hammer grants its bearer unlimited strength and can throw off some pretty high voltage. As any good cook can tell you, those two qualities make hammering just as crucial for culinary battles as it is for your godly smiting. From caveman steaks to immersion heating, here are five ways to make Mjölnir an indispensable weapon in your war on hunger.Read More »from 5 Culinary Uses for Thor's Hammer
- Danielle Walsh
There are handfuls of ways to make chili: some people like it with ground beef and beans, some like it Texas-style with big chunks of meat, and plenty go vegetarian. Whatever your pleasure, there are many mistakes made when cooking this football favorite. We asked senior food editor Dawn Perry to point them out so we can all avoid them. Read her list and you'll be on your way to making your best batch yet…Read More »from 5 Mistakes You're Making with Your Chili
1. Browning doesn't matter: Just kidding! Browning ALWAYS matters. Searing your meat first will get you a deep, umami-packed flavor that will permeate your chili. Plus, you don't want your beef or pork to become grayish lumps in your stew, do you? No. So make sure you've got a nice sear-this goes for both diced and ground meat.
2. Vegetables? Throw them in raw: Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.
3. Use a
- Epicurious.com | Shine Food – Wed, Nov 20, 2013 12:16 PM ESTKerry Acker
Thanksgiving is a time to be grateful, to savor the kindness of kin around the hearth, and--wait a minute, who are we kidding? Much as we love the holiday--and, yes, we love you, too, Mom--there are times when Thanksgiving and its attendant family rituals can be, well, an exquisite brand of torture. But we've got your back. To help you cope with the horrors of the holiday, we consulted top cocktail experts to prescribe 10 perfect liquid prescriptions for all sorts of Turkey Day meltdown moments. Cheers!
FIGHT CLUB BREAKS OUT... You're minding your own business, scarfing down the cheese plate before the big meal, when your sister and her husband launch into a Who's Afraid of Virginia Woolf?-style blowout.
Cocktail cure: "Knock out some Bonded Bourbon Manhattans immediately with extra bitters," says Dale "King Cocktail" DeGroff, the iconic James Beard Award-winning mixologist and author of The Essential Cocktail and The Craft of the Cocktail. "Bonded bourbon isRead More »from Thanksgiving Survival Guide: How to Deal with Your Dysfunctional Family
- Epicurious.com | Shine Food – Wed, Nov 20, 2013 12:10 PM ESTAlessandra Bulow
Telling your mother-in-law what you really think about her cooking isn't nearly as hazardous as dumping a frozen turkey into a pot of boiling oil, but it's still risky. Here, Epicurious Senior Editor (and our resident Thanksgiving guru) Kemp Minifie and University of Arizona-Tucson Professor and Microbiologist Charles Gerba (aka Dr. Germ) weigh in on the five most dangerous things you can do on Thanksgiving.
Dirty Deed #1: Wash the Turkey
"If you wash the turkey, you're unknowingly spraying microscopic raw turkey juices all over the sink and kitchen," says Minifie. "The only way to kill the bacteria is by cooking the bird." Instead of washing the turkey, just pat it dry with disposable paper towels and put that sucker in the oven.
See more: Everything You Need to Know About Thanksgiving TurkeysRead More »from 5 Most Dangerous Things You Can Do on Thanksgiving
Dirty Deed #2: Pick at the Turkey Carcass and Stuffing Inside the Turkey
Some families linger over the meal, eat dessert, watch a football game, and then put away
- Refinery29 | Shine Food – Wed, Nov 20, 2013 11:43 AM ESTBy Holly E. Thomas, Refinery29
Our favorite part of holiday get-togethers? All the snacks - and we do mean all of 'em. But when you couple those rich, indulgent starters with the calorie-laden meals that tend to follow, things can get out of hand pretty quickly. Don't worry - we're not advocating cutting back on any of your favorite dishes. (After all, sweet potato casserole with marshmallows only happens once a year, people!) Instead, we're offering up some healthy alternatives from our favorite recipe pros, so you can snack smarter without missing out on holiday joy. Here's to having it all!Read More »from 5 Healthy (But Tasty!) Appetizers to Cure Your Cravings
More from Refinery29:
Superfoods That Actually Make You Thinner
Why The 4-Minute Workout Could Work For You
Everything You Need to Know About the Juice Cleansing Craze
10 Steps To Running A Marathon
Everything you need to make a great Thanksgiving meal, from start to finish!
Are you hosting your first Thanksgiving dinner? Check out Bethenny's recipes to get inspired, then add to Bethenny's shopping list below to make sure you've got everything you need!
Parbaked Dark Whole-Wheat Bread (16 ounces)
Formaggio Ciliegini Mozzarella
Parmigiano - Reggiano, Aged 2 Years (not grated)
Farmland Cultured Low-fat Buttermilk (1 quart)
Nature's Yoke Organic Free-Roaming Large Brown Eggs (1 dozen)
Organic Valley Low-Fat Sour Cream (12 ounces)
Plugra European Style Unsalted Butter (8 ounce block)
Pitted Kalamata Olives (8 ounces)
Spanakopita Triangles (12 pieces)
Cascadian Farm Organic Chopped Spinach (10 ounce box)
Hagen-Dazs Five All-Natural Vanilla Bean Ice Cream (14 ounces)
Kitchen Basics Unsalted Chicken Cooking Stock (32 ounces)
Meat:Read More »from Bethenny's Thanksgiving Shopping List
Whole Roasted Turkey (10-12
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