L'Shanah Tovah (Happy New Year)! Last night was the beginning of the Rosh Hashanah. During this time of reflection and rejoicing, much of the celebration happens at the dinner table. The evening meal often includes the bounty of the autumn harvest, such as pomegranates, persimmons, and avocados. Honey is also significant during Rosh Hashanah, as it symbolizes the hope for sweet and joyful days in the year ahead. To ring in the Jewish new year, which is observed through Wednesday night, I made honey-glazed Cornish hens. Since Cornish hens are smaller, they can be roasted whole in less time than it takes to make a roasted chicken. To get this holiday recipe, read more
When I was a kid, my mom would always save the white chicken meat for my dad. It wasn't until I was a bit older that I realized it created the best situation for my mom. By saving the white meat, she was able to look like a nice wife and she was able to save the best part of the chicken for herself. The white meat of the bird is very tasty, however it's the complex dark meat that is oh-so-delicious. If you enjoy the flavor as much as I do, then check out this recipe I found for Lemon Roasted Chicken Thighs. It's a quick meal — however it does require quite a long marinating time — that will be perfect for your Sunday evening. To get the recipe, read more
Although there are many alternative ways to cook a turkey — grilling, smoking, deep frying, etc. — the most classic way to cook the Thanksgiving bird is in the oven. Here are some tips that will help you roast your turkey:
- Invest in a roasting thermometer.
- Insert the thermometer into the thickest part of the turkey's thigh. Make sure the thermometer does not touch the turkey's bone because it will throw off your reading.
- When the thermometer reads 160°F–165°F the bird is properly cooked. Take the turkey out of the oven and let sit, untouched tented with foil, for 20–30 minutes. The turkey will continue to cook while it rests, increasing the temperature to around 180°F.
- Depending on the shape and size of your bird and its temperature when it enters the oven, the turkey should take anywhere from 1.5–5.5 hours to cook.
- Follow the recipe you are using to set the oven temperature and determine whether or not you should baste the turkey. Generally turkeys roast at about 300–325°F.
Hope this helps! If you've got another turkey tip, please share your secret with us below!
Here's a crazy cool fact to brighten up your Monday: today is National Roast Suckling Pig Day! OK, ok you're probably asking yourself, National Roast Suckling Pig Day?! I did the same when I found out, thought it was too out there to be true. But research proved it is in fact National Roast Suckling Pig Day. Although I doubt any of us will be roasting a suckling pig today (if you are or you have, I want to hear about it!)-or any day soon-I did try it once in Segovia Spain and it was actually delicious. Roast Suckling Pig is a speciality of Segovia, where it is called cochinillo (pronounced co-chee-nee-o). Today try and get the word out, let's all tell one random person - the barista at Starbucks, the driver of your taxi or anyone you see on the street - that today is National Roast Suckling Pig Day.