A truly perfect recipe for the best homemade gravy, ready for the Thanksgiving bird and easy to multiply for large batches.
(Recipe from The Big Book of Sides, published by Ballantine Books. Photo by Ben Fink.) Every autumn, I hear heated arguments about the role of sweet potatoes on the holiday table. Some people love the classic candied yams with marshmallows, others hate (revile, despise, and abhor) them. The way most families make them is very […]
Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson ‘s The Food of Portugal (with a few tips from kosher butchers along the way). The brining concept fooled many cooks into thinking that their turkey was juicier, and a new favorite turkey […]
A simmering pot of mincemeat announces the holiday season with its heady, spicy aroma, but this one is meat-less. The suet and beef from the old recipes are gone, and the fruit flavor has been increased with apple juice concentrate, which also acts as a sweetener. A