tag: Thanksgiving
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Stuffed Artichokes
A hearty appetizer perfect for holiday entertaining, courcourtesy of San Francisco Entertains, the new cookbook from the Junior League of San Francisco. Buy the cookbook online at sfentertains.jlsf.org.
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Turkey In A Hole
Bored with oven-roasting your holiday bird? Try Poor Girl Gourmet's technique—all you need is a shovel, some fire, and beer...lots of beer.
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Join Us for Fine Cooking's First Annual Thanksgiving Tweetup
Join Laurie Buckle, the staff of Fine Cooking, Dorie Greenspan, and Abby Johnson Dodge for a Thanksgiving Tweetup this Friday, November 5, from 3:30 – 4:30 EST.
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Video Recipe: Pasta with Pumpkin, Sausage, and Cavolo Nero
2 commentsLooking for a creative way to recycle your jack o’lantern? Make this hearty fall pasta dish with pumpkin and kale.
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Bobby Flay's Winning Throwdown Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
We were lucky enough to catch Bobby Flay at our local Williams Sonoma store during his book signing tour for Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking...
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Announcing the Fine Cooking Holidays iPad App
7 commentsFine Cooking is about to make your holiday season a lot easier. Get a sneak peek at the magazine's first iPad app: Fine Cooking Holidays.
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A Pumpple Cake I Can Get Behind
1 commentI figured I’d let the pie-baked-inside-a-cake trend sail right on by. Then, I found the Bake it in a Cake blog and changed my mind.
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How to Bone Turkey Breast and Thighs
Turkey thighs and whole turkey breasts are most often sold bone-in and skin-on, so you'll need a boning knife and a little know-how to prepare these cuts for recipes.
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How to Make Gravy for a Brined Turkey
1 commentPan juices are usually the backbone of turkey gravy, but gravy made only with the juices from a brined bird is bound to come out too salty. Fortunately, there’s a solution to this problem.
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Homemade Marshamallows (Recipe)
Whether you are entertaining friends at home, having a tea party, or need ideas for holiday goodies to pack in tin boxes, Marshmallows never fail to impress. Toss them in some Hot Chocolate, or blend...
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Announcing the Update the Classics Challenge Winner
1 commentAll the entries posted to the Update the Classics contest were interesting and innovative, but Pielove’s palate-cleansing Cranberry (Sauce) Negroni Sorbet really got our attention.
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Video: Lisa Schroeder Makes Her No-Fuss Fruit Crisp on The Today Show
Lisa Schroeder, the chef and owner of Mother's Bistro & Bar and Mama Mia Trattoria bakes up her no-fuss fruit crisp with Ann and Al on the Today Show. Watch the video and get the recipe.
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The Last-Minute Thanksgiving
Sure, it all should have been planned and prepped by now. But there’s something to be said for an eleventh-hour trip to the farmstand in search of a little culinary inspiration.
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A Thanksgiving Menu in Minutes
Haven't finished planning your Thanksgiving Menu? Use the Menu Maker to choose your recipes, and the work's done for you.
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Corn Pudding with Jalapenos and Parmesan Crust
2 commentsMom's corn pudding gets an update with the addition of spicy jalapenos and a crispy parmesan crust. There is nothing better than savory corn pudding with a kick!
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Answers to Your Burning Turkey Questions
1 commentGot Thanksgiving turkey questions? Forget the hotline, look it up here first.
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Your Thanksgiving Pie Questions Answered
2 commentsIs there such a thing as a make-ahead pumpkin pie? And, How do I keep my pie crust and filling from separating? If you've got questions about how to bake the perfect pie, we've got answers.
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Get Inspired to Update the Classics
3 commentsStep it up a notch this holiday season by updating classic recipes for stuffings, mashed potatoes, sweet potato caseroles, pies, and more.
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CT Cooks with Laurie Buckle: How to Make Rustic Mashed Potatoes
Laurie Buckle cooks with Connecticut Style again. In this episode, Laurie demonstrates the Rustic Mashed Potatoes recipe featured in Pam Anderson’s article How to Make Thanksgiving Dinner.
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An Italian Twist for a Thanksgiving Side Dish
2 commentsSauteed Brussels sprouts always benefit from a little bacon, but try them with authentic Aceto Balsamico di Modena.
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