A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...
Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...
This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a spice paste and topped with pancetta for a clever take on porchetta, a traditional Italian preparation of pork wrapped in strips of pork belly or pancetta.
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This was amazingly flavorful even using ordinary bacon instead of pancetta. Deboning the turkey breast myself was easier than I thought and took about 30 minutes. It yielded about a pound of miscellaneous pieces in addition to the boned turkey breast.
This was amazingly flavorful even using ordinary bacon instead of pancetta. Deboning the turkey breast myself was easier than I thought and took about 30 minutes. It yielded about a pound of miscellaneous pieces in addition to the boned turkey breast.
I've never made this dish before and probably won't ever again. It was bland, not sweet enough (and I don't particulary like sweet desserts), and had an overly salty pastry. Also, I removed it from the oven before the end of the recommended cooking time because I thought I smelled the apples burning rather than carmelizing ... and my nose was right. I made this in a Calphalon anodized aluminum skillet and maybe the dark color contributed to the overcooking ... but I regularly use it for frittatas with no problems at all.
I've never made this dish before and probably won't ever again. It was bland, not sweet enough (and I don't particulary like sweet desserts), and had an overly salty pastry. Also, I removed it from the oven before the end of the recommended cooking time because I thought I smelled the apples burning rather than carmelizing ... and my nose was right. I made this in a Calphalon anodized aluminum skillet and maybe the dark color contributed to the overcooking ... but I regularly use it for frittatas with no problems at all.
This quick braise gives a favorite fall vegetable a sweet and tangy finish. If you don’t have a sauté pan large enough to brown all of the squash at once, brown it in batches, and then return it all to the pan to simmer.
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A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
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Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.
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A sformato is an Italian version of a soufflé. If you like, you can bake the cauliflower mixture in individual ramekins or gratin dishes; just reduce the baking time.
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This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
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Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.
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Some of my favorite meals as a child were lunches with my Dad when he took me to work at the Twentieth Century Fox studio. This pie, served at the studio comissary, was my favorite. I doubt it had any legitimate connection with France, but I loved the way the crunchy topping contrasted with the slightly mushy filling, the bright apple flavor, and the over-the-top sweetness. Using my memory and assorted baking texts, I came up with a recipe that I think must be pretty close to the one used by the commissary in the 1950s.
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A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound.
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It would be a mistake to put the grill away before making this perfect end-of-summer meal. Besides being straight up delicious, flat-iron steak is nearly as tender as filet mignon, it cooks quickly, and it’s an affordable cut. And, if it’s been a while since you’ve had succotash, give it a try. The sweet and smoky grilled green beans (yes, you can grill them!) stand in for lima beans in this update.
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Pan juices from a brined turkey are full of salt, so if you use them in a traditional gravy recipe, your gravy is likely to come out far too salty. This gravy, which is based on a plain turkey broth and just a small amount of pan juices, can be used for any dry- or wet-brined bird.
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Come autumn, the harvest of almonds, pecans, and hazelnuts begins in earnest. Turning them into your own homemade nut butter not only makes storing easy, but also transforms an everyday snack into a rich, spreadable butter. A blender produces the smoothest results, but only a heavy-duty one is up to the task. As an alternative, use a food processor; the butter will just be a bit coarser.Read the Test Kitchen post for more information on preserving fresh nuts.
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In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.
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Toasting and grinding coriander and cumin seeds makes them more fragrant and flavorful than pre-ground versions. A clean spice grinder, coffee grinder, or mortar and pestle does the job beautifully.
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In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with hot chocolate or coffee for dipping.
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For a spin on the classic (and a chance to use Thanksgiving leftovers), we’ve replaced the customary ground meat with diced roast turkey. For a smoky flavor, substitute bacon for the pancetta.
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The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, perfect for a Thanksgiving dinner table, but feel free to skip it for a casual dinner. This makes a great side dish for roast poultry or pork.
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If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the filling.)
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On November 15, 2011, 6:46 pm cedner1 said:
Loved this soup! So quick and easy to prepare! Yumm!