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Recent Reviews

Re:Chocolate Truffle Tart with Whipped Vanilla Mascarpone Topping

I made this for Christmas Day, but we did not eat it until the next day. When my hubby was almost through with his first slice, he said, "Know how you could make this better?" I shook my head and he said, "Double the filling." Nuff said. It was easy, fast and most importantly, tasty. The Mascarpone cheese was a nice break from the chocolate. Will make it again, with double the filling!

Posted: 11:52 am on December 31st 2013

Re:Dry-Brined Roasted Turkey

This method is amazing! I spent some extra bucks on a free range fresh turkey (12 lbs) and followed directions exactly. Other than the color of the turkey being almost purple looking, it felt a little like rawhide. It actually worried me some, as I didn't want to ruin the whole meal. I should not have worried. Except for the surprise when I inserted the thermometer in the thigh to check the temp (juice spurted out like I'd punctured an artery) the turkey was just beautiful. But the taste was still unknown. When the bird was carved, with the juice again going everywhere, we all decided that that meant it was a juicy bird. The taste was just incredible...and very, very juicy. The skin was outstanding and crispy. I am a complete convert. It was the easiest turkey I've ever made. This method will be used from now on. Thanks, Fine Cooking for a keeper recipe and method.

Posted: 09:57 pm on November 28th 2013