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Archives for November 2013

chicken strips

Don’t Be Chicken to Make These Dishes!

by James Maynard November 29th, 2013| Video
Chicken is one of the most versatile foods in the world. Recipes don't have to be complicated. Delicious dishes can be created by novice chefs in just a matter of minutes. Best of all, chicken is healthy, inexpensive, and loved by nearly everyone who eats meat. You don't need
cranberries

Cranberry Sauce and Beyond

by Jane Wangersky November 28th, 2013| Cooking Basics
Cranberries are one of those foods we don't see much of except on Thanksgiving. There's cranberry sauce to go with the turkey, and the rest of the year it's just cranberry cocktail, cranberry muffins, and maybe some heavily sugared dried cranberries as a snack. The reason, of course, is
burgers n flame

Grilling Outdoors in Winter?

by Elizabeth Skipper November 27th, 2013| Ask the Chef
Is it possible to continue to grill outdoors in the winter?  I’ve been told that the colder temperatures will make it harder to cook on a grill.  However, I figure that the heat produced by the charcoal, if contained by the lid, should make grilling a burger possible.  Am
baked_stuffed_haddock_medium

Baked Stuffed Haddock

by BnB Finder November 26th, 2013| Best BnB Bites, Recipes
Stuffing is not just for turkey (though it's understandable if you find yourself thinking so, especially this Thanksgiving week). This recipe uses winter vegetables and shellfish to make a flavorful stuffing for baked haddock. There's no need to deal with a whole fish -- just spoon the stuffing on
turkey_apple_meatballs

Turkey Apple Meatballs

by Michele Pesula Kuegler November 25th, 2013| Appetizers, Recipes, Tapas Monday
Meatballs have to be in my top five favorite dishes to make for Tapas Monday.  There are a number of reasons for this.  First, meatballs are a great small bite food.  (Of course, for my husband one meatball is a bite, for me it is three or four, but
brining

Thanksgiving for This Turkey Advice!

by James Maynard November 22nd, 2013| Video
For most Americans, Thanksgiving means turkey on the table. But, many people are afraid of roasting a turkey. It is easy to dry it out during preparation. A dry turkey is one of the classic bad moves of Thanksgiving cooking. One way of keeping your bird juicy is to
pies

Pie Crust in Progress

by Jane Wangersky November 21st, 2013| Cooking Basics
Maybe twice a year, maybe more often if we get a lot of rhubarb growing in the backyard, I make pie. In other words, I can hardly claim to have a lot of practice. Still, year after year I resist buying ready-made pie shells because I don't want to
turkey

Thanksgiving Dinner Part III: The Turkey

by Elizabeth Skipper November 20th, 2013| Ask the Chef
OK, in the last two weeks we've covered planning and the side dishes. This third part of answering the question about hosting Thanksgiving for the first time single-handed will cover the focus of the meal, the turkey itself.

If you've bought a frozen turkey, exercise care thawing it. Otherwise, bacterial
Orange Cranberry

Orange Cranberry Soufflé

by BnB Finder November 19th, 2013| Best BnB Bites, Recipes
Soufflés are delicious, but can be tricky to make -- usually you need to separate the eggs, whip the whites till they turn stiff instead of liquid,  and hope the whole thing doesn't fall as it's baking. Not this one! Already-baked (and already puffed) croissants are soaked in an
crumb coat

That’s the Way the Cakey Crumbles

by James Maynard November 15th, 2013| Video
Crumb-coating a cake can make a simple dessert look professional. A crumb coat is a thin layer of frosting that seals in stray crumbs and hardens in the fridge to form a base that makes further frosting a snap. In this video, how to properly spread frosting for use
roast

Roast Meat: Just Heat

by Jane Wangersky November 14th, 2013| Cooking Basics
We can now buy ready-cooked roast beef at the supermarket. Just heat and enjoy! But . . . that's pretty much how you cook roast beef in the first place. Just heat and enjoy. It's a lot less expensive than the ready-cooked stuff, and it tastes better. You just
pie etc

Thanksgiving Dinner Part II: Pies, Sides, Stuffing

by Elizabeth Skipper November 13th, 2013| Ask the Chef
I am making my first Thanksgiving dinner for the family, which is a group of 10. I've eaten many dinners and helped family, but my husband and I have never made the whole dinner. What advice can you offer?

Last week I wrote about the importance of planning when you're hosting