So you’ve brined your bird, now it’s time to roast. Follow these fool-proof steps and you will have a juicy, flavorful, golden turkey to impress your family and friends. Don’t forget - we’re going to post our turkey gravy recipe tomorrow!
Fall flavors abound in this tasty variation of classic roasted squash recipes. Erin French, in her lovely book The Lost Kitchen - A Good Life Found in Freedom Maine, tells an inspiring story of courage and resolve...all for the love of food.
Fresh, healthy, and delicious. Those words perfectly describe this wonderful salad from Katie and Giancarlo Caldesi's book, Around the World in 120 Salads.
This simple soup pairs sweet corn with earthy shiitake mushrooms, achieving a delicious balance of flavors. One of our favorite dishes from Andrea Nyugen's Into The Vietnamese Kitchen, we love making this when we're craving a creamy soup but don't want the cream! Also, the rich shiitake mushrooms make this dish feel more substantial than a standard vegetable soup.
This crowd-pleasing dip is both delicious and convenient for holiday entertaining. Just combine the ingredients in a food processor, wait a couple hours, and you're ready to serve.
Use this delicious home-made Harissa as a rub for roasted chicken. With its three different types of chile, it gives just the right heat and depth of flavor.