08. Master Technique: BAKING IN A PUMPKIN SHELL
A whole pumpkin makes an artful serving dish, especially for a harvest time or Halloween party. You may, of course, fill it without cooking it. I am a great believer in fitting a bowl inside the...
View Article07. SALTED CARAMEL PUMPKIN COOKIES
Here is a recipe for what appear to be tasty, soft pumpkin cookies, studded with chocolate chips and filled with a salted caramel center. It came to our Food News office from our listener, Don (of...
View Article02. HALLOWEEN BRAIN MOLD
We had quite a discussion about exactly how to make a “brain mold” – what should be the texture, color, etc.? Our listener Dick wrote, “I heard your discussion with a listener about the brain mold, and...
View Article07. CRANBERRIES!
Cranberry Chutney, Cranberry Glaze for Turkey, Cranberry Relish, Amaretto Cranberry Sauce, Jellied Cranberry Sauce and Baked Brandied Cranberries This is our best collection of cranberry recipes....
View Article06. GIBLET GRAVY
This can be a light but creamy sauce, or a thicker, hearty gravy, depending on how you choose to finish it. [See* below.] In either case, it will have a full, rich flavor. One of the best things about...
View Article05. ROLLED TURKEY ROAST WITH VEGETABLE GARDEN STUFFING
We’ve had a great deal of discussion recently about stuffed (boned) turkey breasts, rolled up and roasted in a long :”sausage” shape.. Some recipe authors call the dish a “roulade,” some simply say...
View Article03. CAJUN FRIED TURKEY
(*Please Note that Cajun Seasoning is Optional – recipe includes technique for no spicy addition)
View Article02b. DRY-SALTED ROAST TURKEY
This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is – but you can add other flavors as you wish. Minced...
View Article01. TURKEY BASICS
Here is the bottom line for everything you need to know about preparing that turkey! How much to buy, how to defrost, how much time to allow, and the basic methods for brining, oven-roasting, and...
View ArticleCREAMY TRIPLE MUSHROOM SOUP
This combination of fresh white and baby portobello mushrooms, along with dehydrated (dried) shiitakes, is sure to please. Reducing the water used to soak the dried shiitakes down to 1/2 cup and then...
View ArticleCOUNTRY-STYLE BEEF AND VEGETABLE SOUP
There are two levels of richness to be achieved in this soup. First the meat, soup bones and a mirepoix of vegetables (carrots, onions, celery, etc.) are cooked together to make a rich stock. The meat...
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