Want to add some flair to the same old Thanksgiving dinner table? This year, channel your inner Southern belle and conjure up the romance of the Deep South with the likes of mint juleps, Carriage House biscuits, and whiskey bundt cake. Keep reading for more.
This unusual cocktail caught our attention because, unlike other cocktails, it's a sparkler that doesn't call for Champagne. Instead, it makes use of cognac and sparkling apple cider — and what could be more seasonal than that? The result is soft, aromatic, and complex, a surprising outcome for a cocktail with only three ingredients.
This drink's not heavy on the alcohol. If you feel so inclined, fortify it by replacing sparkling apple cider with hard cider instead. To pour your guests a glass this holiday, read more.
Given just how much has to go down in one day over the course of Turkey Day, I'm all about planning ahead — and cooking ahead. Less craziness in the kitchen, after all, means more time to spend giving thanks with family and friends.
I'm also a huge fan of soups, which not only can be made ahead, but also imbue the entire house with an intoxicating aroma. But former Top Cheffer and restaurateur Dale Talde gave me another do-ahead dish to add to my Thanksgiving arsenal: a slow-cooked roast. With any kind of braise, "the longer it sits, the better it gets," he explained. One to two days beforehand, he pops the non-turkey main in a ceramic cooking vessel in the oven with some cooking sauce (Talde uses Korean barbecue sauce), lets it cook for several hours, and serves it right out of the pot.
I love the idea, and want to try a braised pork shoulder roasted simply with stock and herbs — nothing could be simpler. Are you braising anything for Thanksgiving this year?
There are countless things to be grateful for, but let's face it: the best way to be thankful on Turkey Day is to kick back, bond, and have a drink (or three) with loved ones. To take Thanksgiving entertaining to the next level, match your courses with deserving wines, and start off with cocktail hour. Don't forget to refill your ice trays, because we've got 10 tipples that are guaranteed to be magnificent with your meal.
You've definitely heard about the Cronut. If you're a breakfast and burger lover, you might've tried the Mc10:35. And if you follow food trends, you've even seen what it's like when the Umami Burger and the Cronut have a baby. But none of those things can even begin to hold a candle to these six stunning Thanksgiving food mashups.
Chow's Turducken Cheese Ball
The most creative cheese ball we've ever seen comes from Chow and has 12 layers, including Emmentaler cheese and Spanish chorizo. Testers went through over six pounds of cream cheese and 10 pounds of other cheeses just to get it right, eating all the failures along the way. Re-create it yourself, if you dare.
The Food Lab's Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy
Hush puppies? Pffft. Arancini, schmarancini — these are the fried balls of goodness you need this Thanksgiving. Created by The Food Lab's J. Kenji López-Alt, these fritters are made with homemade turkey and sausage stuffing that's been filled with a liquid cranberry center and breaded on the outside with a crisp potato latke crust. Did you hear that noise? That was the sound of your brain exploding.
Four more jaw-dropping Thanksgiving mashups, after the break.
Think drinking Scotch is something reserved for snifters and grandpa's living room? Think again. Lucia Gonzales, bartender at Prizefighter in Emeryville, CA, and whiskey ambassador for Campari America's Women & Whiskies, demonstrates how to make a Scotch-based punch for the holidays that's sure to please both aficionados and newbies alike. Watch on for more helpful punch-making tips, then get the recipe.
It's one thing to flip through a gift catalog and another entirely when Hollywood's arbiter of taste, Gwyneth Paltrow, offers her top picks for the holidays. This morning, the star's lifestyle brand, Goop, released its annual gift guide, which contained more than 50 picks hand-selected by Gwyneth herself. Here are a few food-related favorites that we can't help but want for ourselves.
I've always praised butternut squash for its mild sweetness and versatility — but I was surprised when so many of you said you'd never prepared one before or find it hard to work with. Since it'd be a bummer to miss out on this Fall vegetable at home (unless you're willing to pony up $400 for an automated butternut squash peeler!), I thought I'd help you out with instructions on how to prep it yourself. Here's a step-by-step lesson.
No matter what kind of turkey you'll be having this year, there's one question you'll need the answer to: what temperature does a turkey need to reach in order be considered done?
Until 2008, the USDA recommended cooking turkey to an internal temperature of 180ºF. But based on the fact that bacteria threat salmonella cannot withstand temperatures of 160ºF after 30 seconds, the FDA now suggests a minimum internal temperature of 165ºF as measured by a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast.
Got a burning question? Tweet us any pressing questions you have about the culinary world, and we'll do our best to answer them.
With the holiday season looming close, there are a multitude of reasons why it's time to dig deep and find some killer appetizers to pull out of your pocket. But this year, for various reasons (among them, health, budget, and more sustainable eating), there are sure to be at least a few partygoers who are passing on the poultry, meat, and seafood this year. Thankfully, we've got an array of vegetarian options so superb that no one will be missing out on the meat at all! For a sampling of stellar veggie-forward starter ideas, keep reading.
If you've ever eaten at California Pizza Kitchen, then chances are you've tried the restaurant's most signature menu item, its BBQ chicken pizza. The unconventional pie, which was introduced at the opening of CPK's Beverly Hills restaurant in 1985, became instantly popular and opened the door to the idea of nontraditional toppings on a pizza crust. While the all-American combination of sweet and spicy barbecued chicken, gooey cheese, and hearty pizza crust has been copied all over the world, we went behind the scenes at CPK's test kitchen to learn exactly what goes into the original. See how it's made, and then get the recipe.
Thanksgiving's only 18 days away, and if you haven't started planning yet, it's time to start hammering out the details. Regardless of what you're serving on Turkey Day, one thing's for certain: if you plan everything in advance, the big day will be smooth and stress-free.
This year, we're set on you having the most memorable and successful holiday ever, and we've created the ultimate planner to help you out. Keep scrolling to download our free (and printer-friendly) planner, and you're one step closer to hosting a fabulous feast.
This year, don't spend countless hours deliberating over what should go into your Thanksgiving food spread only to overlook what you'll be drinking; after all, the wines served can make or break your turkey day feast.
For the ultimate holiday food and wine pairing guide, we consulted wine expert Eugenio Jardim, who offered his favorite accompaniments for every classic dish, from mashed potatoes and gravy to pumpkin pie. Want to be sure this year's your best Thanksgiving ever? Then keep reading for some of Eugenio's suggestions.
We may be living and breathing Thanksgiving plans this week, but we've got nothing on the experts answering phones over at the Butterball Turkey Talk Line, who stand by each holiday season to answer your every turkey conundrum.
I recently dialed the company's talk line headquarters in Naperville, IL, where I caught up with veteran talk-line expert Marty Van Ness. She's been offering turkey advice all day, every day, two months out of the year, for the past 20 years. Since — obviously! — she's got quite a way with turkeys, Marty shared some sage turkey advice, plus a few of her favorite Butterball hotline stories.
POPSUGAR: How and when did you get started as a talk-line expert?
Marty Van Ness: This is my 20th year. Years ago, in the 1980s, I went to work in a test kitchen and met a group of women who did the talk line. I applied, got the job, and was thrilled. Now I do both jobs, all at the same time.
PS: How do you gear up for the holiday cooking season?
MVN: We start Nov. 1; prior to that, we have Butterball 101 at Butterball University, where our staff of 55 in home economics trains on all different methods of cooking turkey. We learn different methods of cooking turkey and cook all our turkeys, from opening the bag until carving at the end. It's interesting to see 10 different turkeys and their different [cooking] methods; each is wonderful for its own reason.
Read on for more turkey talk-line questions, answered.
Food lovers world over have been in a state of shock over Charlie Trotter's sudden death today at age 54. Although his eponymous restaurant, Charlie Trotter's, closed in August 2012, when it first opened in 1987, the restaurant paved the way for American fine-dining standards in a multitude of ways: by setting the standard for a new class of chef-owned restaurants, never offering the same menu twice, and exposing diners to the possibilities of vegetarian degustation menus.
Though immensely talented, Trotter "never quite cracked the code of how to expand his brand," the New York Times acknowledged in an article on the chef in 2011. But he managed to do something even more extraordinary: with his vision, he fostered a new legion of chefs who would go on to set the standard in gastronomy today. Though known as a perfectionist tyrant — his control-freak demands were the stuff of legend — his stubborn temper no doubt instilled technique and ethic in some of America's greatest toques today, so his legacy will surely live on. Here, a look at a sampling of nationally-renowned chefs who were also Trotter alumni.
For a refreshment so popular, it's interesting to note how many misconceptions exist about ginger beer. The drink, which originated in the mid-1700s in England, was first known as a fermented alcoholic beverage made from sugar, ginger, water, and a starter culture known as ginger beer plant. But today, the name "ginger beer" is actually a misnomer, as most commercial ginger beer is a soft drink and contains no alcohol (although a few brands, such as Crabbie's, do).
In comparison to ginger ale, ginger beer is more robust in flavor with a spicy quality. Ginger beer can be enjoyed alone, but it also plays a starring role in cocktails such as the dark and stormy and the Moscow Mule. How do you like to drink it?
- 30 awesome grilled cheese sandwiches across the US — Zagat
- Is it OK to swap apple juice for apple cider when cooking? — Cook's Illustrated
- Re-create April Bloomfield's English porridge — Food52
- How Barilla is backpedaling after chairman's antigay comments — Grub Street
- Wow, this New York Times food cover sure looks familiar — Eater
- Cincinnati chili that's pretty much perfect — HuffPost Taste
- Trend alert! These chocolate-covered snacks are everywhere — Delish
Oy vey! What hath Korean fusion and the kimchi quesadilla wrought? Why, a new crop of Jewish fusion restaurants across the country. A number of openings in New York and elsewhere have opened diners' eyes to new deli possibilities beyond potato knishes and pastrami sandwiches.
At Aaron Israel and Sawako Okochi's much-talked-about South Williamsburg restaurant, Shalom Japan, hungry patrons can gather round what the chefs describe as "authentically inauthentic Jewish and Japanese food," such as gyoza stuffed with ground chicken and foie gras, or an Israeli take on the Scotch egg encrusted with falafel.
Then there's El Ñosh, Eric Greenspan and Roberto Treviño's traveling Jewish-Latin pop-up, where salami tamales and smoked salmon quesadillas abound. For dessert, who can resist a poppy-seed- and sesame-encrusted churro with "gelt melt" for dipping? At The Avenue Delicatessen in Philadelphia's Lansdowne borough, it's all about what the owners refer to as "Jewtalian" cuisine, a mashup of the husband-and-wife team's Italian and Jewish heritages. What does that entail? Think reuben arancini (deep-fried risotto balls stuffed with corned beef, sauerkraut, and swiss, served alongside russian dressing), and challah french toast alongside pancetta and potato latkes.
Keep reading for more pics of Jewish fusion cuisine.
It'd be hard to top Rocco DiSpirito's half-Giada De Laurentiis, half-Guy Fieri getup, but some of our favorite celebrity chefs sure came close. Here is an Insta-fabulous look at what they went as for All Hallows' Eve:
Padma Lakshmi went for humor with a statement: "We support the right to marry for all," she wrote below her Instagram snapshot.
Giada De Laurentiis made it clear that Halloween is a family affair. She posed as part of a trio of black cats with her Aunt Raffi, while her husband, Todd, channeled Dracula, and her daughter (and look-alike!), Jade, played a peacock.
Rachael Ray and husband John Cusimano were on the hunt for lost treasure: the two dressed as pirates on The Rachael Ray Show yesterday.
"Happy Halloween from lil' red," Marcela Valladolid wrote. We suggest she ward off any big bad wolves with extrafiery Latin food.
Who knew the legendary Zorro eats porchetta? Apparently he does when he's Fabio Viviani dressed to kill.
"Back to flavortown!!!!"
Guy Fieri Mario Batali joked on the set of The Chew. Check out Shrek (aka Michael Symon) next to him.
So, tell us . . .
- 10 new twists on chicken soup — Food52
- One star chef's unbelievable Halloween costume — Zagat
- Bacon, there's a new flavor in town — Yahoo! Shine
- What's lurking in your spice cabinet? — Grub Street
- These bikini-clad baristas want to serve you coffee — Delish
- Watch the trailer for Rene Redzepi's forthcoming cookbook — Eater
- Greek stuffed peppers made in the slow cooker — America's Test Kitchen Feed
- What nobody tells you about marrying a chef — HuffPost Taste