Posts for November 6th 2008
Wouldn't you love to have all of your favorite recipes bound in one fabulous, personalized cookbook? Just in time for Thanksgiving, we're partnering with TasteBook to give away three custom-made recipe books in the month of November. TasteBook is an online service that lets you create a personalized book of recipes. You can search the site's database (with recipes from countless professional sources like Epicurious, Food and Wine, and Better Homes and Gardens) or upload your family's favorites. You select 100 recipes, then TasteBook prints them out, binds them in a book, and sends you the finished product! If you don't have time to choose your own recipes, you can choose from a variety of already-made collections.To enter to win the first of three TasteBook giveaways, you must log in and take the TasteBook quiz below. Your eligibility is not based on getting the answers correct, just by completing the quiz once you are logged in. You do, however, need to be a TeamSugar member, and you must log in before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person, as all repeat quizzes will be ignored.
The contest is open to US residents only and ends on Friday, Nov. 7, at 5 p.m. PST. Next week there will be another quiz to win the second book. Click here for official rules. Enjoy and good luck!Take the Quiz
Buying a turkey can be a daunting task: it should be big enough to feed a crowd, but have plenty of meat for leftovers. It also has to fit inside your oven, deep fryer, or brining vessel. Then there's the question of fresh versus frozen? No worries, I'm here to help! To learn how to order the turkey that's right for you, read more
To save money on drinks at Thanksgiving, ask guests to bring a bottle of red or white wine. Head to Trader Joe's, they have a wonderful assortment of affordable wines, and purchase a couple of bottles to add to the collection. Instead of offering bottled water, fill pitchers with ice and tap water.
Make one signature cocktail and have a pitcher ready to pour the moment the party starts. This recipe for a cranberry champagne cocktail is festive. Instead of using champagne, substitute a sparkling Spanish cava. Beverages and More has one on sale for $7.00. Grand Marnier, the French orange liqueur, can be pricey, so replace it with Triple Sec. To look at the cocktail recipe, read more
Today is National Nachos Day! As you probably know, PartySugar loves nachos so much that she came up with a new, innovative recipe for nachos every week in her series Not Your Regular Nachos.
Think you know PartySugar's original nacho recipes? I'll be quizzing you to find out. Here's the drill: When I show you a picture of the ingredients, guess which nacho recipe they make. Are you ready? Let's dig in!
During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more
It's a shame that so many varieties of kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the Fall and Winter, so right now it is abundant at the market. To find out what to look for in kale, read more
Although this recipe takes a little over an hour to cook, it makes a good weeknight meal because there's minimal prep-work. Once it's in the oven, you can forget about it! Add a crisp, green salad for a balanced vegetarian meal.
Many people believe that the difference between stuffing and dressing is how you cook it. If you cook it inside the turkey it's called stuffing; if you cook it outside it's known as dressing. However, it may be a regional thing: apparently in the South it's always called dressing. I've always referred to it as stuffing whether it's cooked inside or outside the bird. What do you make? Do you cook it inside or outside?