May 22, 2013
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Taste
Lighten up pumpkin pie
November is a tough month. I mean, we’ve barely recovered from our Halloween sugar shock and already we’re gearing up for an all-day eat-off of turkey and trimmings. And no matter how stuffed we...
Nov 02, 2011 | 0 0 comments | 6 6 recommendations | email to a friend
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Associated Press This turkey recipe uses soy sauce with citrus zests. The soy sauce helps the turkey achieve a deep brown color, as well as imparting big flavors.
Real browning on a turkey comes straight from a bottle
Want the secret to a beautifully bronzed roasted Thanksgiving turkey? It’s all in a bottle. In our many years of cranking out too many Thanksgiving birds, we’ve found that no roasting technique ...
Nov 02, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Associated Press This cranberry sauce recipe uses clementines for a citrus flair.
Use citrus flavors to lighten the meal, not its impact
Sausage in the stuffing, cream in the potatoes, gravy on that big, rich bird. Face it, Thanksgiving is one heavy meal. The best way to lighten things up? Citrus. “It adds brightness, freshnes...
Nov 02, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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Hearty stew has broad appeal
A few weekends back, my mother and grandparents visited from back home. The occasion? My aunt and uncle Nancy and Buel Alexander and their daughter Laura Sanborn threw Holly and me the best engagem...
Nov 02, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Make your own bowl of a comfort food classic
Needing a warming bowl of chicken soup and having the time you need to make it too often don’t coincide. Which is why I came up with this quick and easy way to get a steaming bowl of chicken noo...
Oct 26, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Pastry is light but satisfying
Whether you call them hors d’oeuvres or appetizers, those first bites offered to guests are in fact little land mines to be deployed with care. Too heavy, and they blunt everyone’s appetite for the...
Oct 26, 2011 | 0 0 comments | 4 4 recommendations | email to a friend
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Spatchcock: Funny word for a fast dinner
I’ve been spending a lot of time spatchcocking lately. Because while it sounds like something that should be X-rated, it’s really just a ridiculously simple and speedy way of roasting a whole ch...
Oct 19, 2011 | 0 0 comments | 2 2 recommendations | email to a friend
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Tips for doubling amounts in recipes
Q: Is there a rule of thumb when it comes to doubling recipes? What about in baking? A: For most recipes, you can simply double the ingredients, though many sources recommend using 1 ½ times the...
Oct 19, 2011 | 0 0 comments | 3 3 recommendations | email to a friend
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Beef can be part of a healthy diet
Simply put — I am a very happy carnivore. Life without beef would be... depressing. Yes, I know the anti-meat cops have declared that one person’s steak is every person’s poison. But I believe b...
Oct 19, 2011 | 0 0 comments | 2 2 recommendations | email to a friend
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Cornish hens make fancy fare with little fuss
On the second Monday in October, our Canadian neighbors celebrate their Thanksgiving. Because my husband is Canadian, we had a group of friends over. It’s always a great time, and the weath...
Oct 19, 2011 | 0 0 comments | 5 5 recommendations | email to a friend
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