by Brian | Dec 25, 2012 | Recipes
Here’s what not to do now. Do not spend endless time carving every last piece of meat off the bones of that turkey. Leave all the fragments, and perhaps a chunk or two. Why? Because you are going to use the carcass on another day to make stock. Even if...
by Brian | Dec 25, 2012 | News
At Thanksgiving, our hosts spent considerable time carving the turkey. I wondered what was taking such a long time, because I can carve up a bird in about 3 minutes. It’s not pretty. But it’s dead. I saw this presentation of the carved bird and I was both...
by Brian | Dec 24, 2012 | Recipes
Here’s a savory trick. You are having a holiday meal, a traditional one. Turkey, stuffing, gravy, mashed potatoes, and something cranberry. What can you do to make that meal different? You can’t take away the gravy or the stuffing, but you can add something...
![Chipotle Cornbread for Stuffing [and eating, too!]](/var/www//wp-content/uploads/2012/12/IMG_2881-1024x682-121136_1024x675.jpg)
by Brian | Dec 24, 2012 | Recipes
Yesterday I blogged about a cornbread stuffing that asked for “1 recipe” of your cornbread of choice. Here’s ours: Chipotle Cornbread. Depending on how hot you want this bread, you can add more or less chipotle. Because this cornbread is destined to be stuffing, with...
by Brian | Dec 23, 2012 | Recipes
While many of us now cook our stuffing outside of the bird, this stuffing is really designed to be baked inside. It’s a recipe from Normandy where apples enter into every food combination imaginable. Here, dense rye bread is combined with apple slices and apple...
