A seasonal upgrade No Images? Click here Pull-Apart Stuffing Rolls This little bit of holiday magic is the result of mashing up the best part of Thanksgiving—stuffing, of course—with pull-apart garlic knots. Instead of infusing the buttery knots with the flavors of pepperoni and garlic bread, we toss the dough knots with all the ingredients that go into a classic stuffing: sausage, sage, celery, onion, and garlic. And plenty of butter. The Kitchen Essential Try our other favorite stuffing recipes |
Friday, November 8, 2019
Garlic Knots Go Thanksgiving
Thursday, November 7, 2019
FYI: Breakfast Mashed Potatoes Are a Thing
With a runny egg! No Images? Click here Sous Vide Egg and Mashed Potato Breakfast Jars Cooking brunch shouldn't be stressful. These egg-and-potato breakfast jars are perfect for a low-effort, hands- and brains-off brunch. Layer leftover mashed potatoes and freshly cracked eggs in Mason jars, plunk them in a sous vide water bath, and one hour later you'll have perfect custardy poached eggs and warm, comforting mashed potatoes, ready to be dipped into with a piece of crunchy toast. The Kitchen Essential Immersion Circulator The precise temperature control of sous vide cooking allows you to cook perfect poached eggs and reheat leftover mashed potatoes at the same time. Now jazz up those jars with these! |
Should You Brine Your Turkey? (Yes, and Here's How)
Best bird ever! No Images? Click here The Quick and Dirty Guide to Brining Chicken or Turkey Brining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Whether you're using a traditional water-based brine or a dry brine, this extra step vastly improves a turkey's ability to retain moisture. But which should technique should you employ, and how do you execute it? Want a deeper dive? It seems to be that as recently as 15 years ago, dry turkey was a given. Then brining entered the scene, and gone were the days of dry breast meat and extra servings of gravy. But how does it work, and is it really worth the extra effort? How to Buy, Prep, Cook, and Carve Your Holiday Turkey Here's to getting the best out of your holiday bird, whether it's your first or your 50th. |