- 8 Best Recipes for Using Up Leftover Turkey
My mother always used to say that she enjoyed Thanksgiving dinner better the next day, once it was just the four of us and the stress of the meal prep was behind us.
I tend to agree. And when we get tired of reheating plates of turkey and gravy, there are plenty of ways to turn the rest of the turkey into something else altogether.
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- Salted Pecan Cake + First Look at “Cake, I Love You!”
When it arrived, the first page that fell open in Jill O’Connor’s new book Cake, I Love You! was her recipe for Salted Pecan Cake.
A not-so-subtle voice in my head screamed, “Stop what you are doing right now and go directly into the kitchen.”
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- Sweet Potato Waffles with Fried Egg, Bacon, and Scallions
Breakfast for dinner. When my son was little, we called it “upside-down day”!
Waffles for supper are an especially comforting way to end the day. They’re relatively quick to make from scratch and they change up the meal routine in an unexpected way.
Any break in routine feels slightly festive, no matter how simple.
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- Creamy Ziti Florentine
Florence, the capital of Tuscany, is known as the birthplace of the Renaissance. But art is not its only treasure.
The food of Florence is renowned, albeit simple and with roots in peasant cuisine. One famous dish, a hefty Tuscan steak, is grilled and often served on a bed of spinach with a few lemon wedges.
In fact this dark, leafy green is so frequently found in dishes from this region that seeing the tag “Florentine” in the name of a recipe usually implies that spinach is involved. Chicken Florentine, Quiche Florentine, and now this one – Ziti Florentine!
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- Simply Recipes Favorite Cookbooks of 2017
Cookbooks. We anticipate their arrival. We love them and cook from them, splattering their pages. They pile up on our counters, bookshelves, and nightstands. They become our trusted advisors, friends in the kitchen.
Mercifully, even in the age of the Internet and websites like ours, people are still buying – and loving — cookbooks.
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- Holiday Pinwheel Cookies
When I was working on my cookbook Marbled, Swirled, and Layered, I had to make some tough choices about which recipes to keep and which to let go. The cookie chapter was pretty overloaded as it was, and some recipes ended up falling by the wayside.
Red and white pinwheel cookies were one of them. And that’s too bad because they are a classic holiday cookie that everyone should learn to make.
But today is your lucky day! I’m resurrecting the recipe and sharing it with you.
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- Meal Plan for November Week 4
Thanksgiving is almost here! Leading up to this momentous day are several days full of prep work. Oh, and we still gotta eat!
We always invite to Thanksgiving dinner any soldiers from our unit who can’t go home for various reasons – we can’t leave them to eat pizzas in the barracks! You probably have your Thanksgiving menu all planned out already, but just in case, I’m sharing my menu for that meal, too.
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- Why is Vanilla Extract So Expensive Right Now?
If you bake regularly, you may have encountered bit of sticker shock the last time you bought a bottle of vanilla extract. There are a few reasons why we’re seeing higher prices on vanilla right now.
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- Crispy, Golden Turkey Skin: 4 Methods Put to the Test (and One Winner!)
I’ve been wrist deep in the business end of chickens all week. I’m on a quest to determine the best way to achieve perfect deep, golden, crispy skin, both for our everyday roast chickens and also for that bird of all birds — the Thanksgiving turkey.
Why? A well-roasted bird makes an undeniably beautiful presentation on your holiday table. Also, of course, the snap of salty, crisp skin with each tender morsel of meat is a little bite of heaven. In the end, we want a bird with tender, flavorful meat, and deeply golden, crispy skin. The goal is to inject the meat with moisture while eliminating it from the skin.
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- Pressure Cooker Green Beans with Tomatoes and Bacon
Have you ever thought to cook green beans in the pressure cooker? They really undergo a transformation under pressure, becoming silky and soft.
Add bacon, onions, and tomatoes, and you’ve got a fast and flavorful pressure cooker side dish for the holidays — or anytime!
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