How to Eat Your Thanksgiving Leftovers Like Chefs Do

We asked some of our chef clients about how they eat Thanksgiving leftovers … you may be surprised at their answers. Read on and see if you are doing the whole leftovers thing like a cooking professional.

Do You Know What Chefs Actually Eat at Thanksgiving?

What do the top cooking professionals make when the holidays come? We wanted to know, so we asked some of our chef clients. Read on and get their tips, experiences, and ideas to help make your Thanksgiving meal a little tastier – and easier to cook. Do you still need something for your holiday meal? Shop…

How to Carve a Turkey Like a Pro

So much time is spent planning the cooking for Thanksgiving, but there’s also the carving and serving of the turkey to consider. Once the object of attention is done roasting, there’s a flurry of activity while it rests (you do let the turkey rest?) and you pull everything else together. That is not the time…

Thanksgiving Help: Download Our Turkey Roasting Guide

Cooking Thanksgiving dinner can be an intimidating task, especially if you aren’t experienced. How often do we get to practice roasting a turkey? With the large turkey taking up so much time in the oven and all the side dishes to orchestrate, it’s no wonder the average home cook can be overwhelmed by the task….

Making Thanksgiving Dinner for a Small Party

Hosting a smaller group for Thanksgiving? You may not want to roast a whole turkey, but rather a turkey breast. Or perhaps make a special occasion roast like this Crackling Roast Porcelet Rack with Fennel & Apples. Here are a few holiday-appropriate recipes that will serve 4 to 6 people. Start with the main dish decision, and then…

Thanksgiving Cooking: Pan Gravy Secrets

Nothing is better for dressing a turkey than delicious, old-fashioned pan gravy.  Some people think the whole meal is just an excuse to make gravy. Pan gravy derives its flavor and character from a rich stock, and the wonderful juices and dripping fats from the roasting bird that collect in the pan. Read on for an…

How to Truss a Turkey

Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving.   Some recipes call for turning a bird during…

Roast a Second Entrée this Thanksgiving

At Thanksgiving it’s all about the turkey … or is it? Some people don’t care to eat turkey, and others don’t have the oven space to roast the 28-pound turkey that the assembled crowd would require. Why not serve a smaller turkey alongside a slow-roasted pork shoulder? Or a roasted leg of lamb? Make it a special…

Pan Gravy Tips

Nothing is better than delicious, old-fashioned pan gravy. Pan gravy derives its flavor and character from rich stock, and the wonderful juices and dripping fats from the roasting bird that collect in the pan. Mother Sauce Although deceptively simple, pan gravies or sauces are rather sophisticated cuisine. In fact, in French cooking they are highly…

4 Ways to Eat More Turkey Breast

Every family has them: staunch supporters of white breast meat, and the other side that seeks only the darker meat of thighs and legs. Generally a whole turkey will satisfy both parties. But what to do when the white meat lovers outnumber the rest? One clever solution: roast a separate turkey breast. This is also…

Stuffing vs. Dressing

Whether a stuffing is a dressing, or vice versa, is as much about semantics as whether it is cooked inside or outside the bird. Some people will tell you that it’s called stuffing when cooked inside the bird, and dressing when cooked separately. And in the south, they call both versions dressing. They are really…