It has taken me far too long to discover how amazing — and how astoundingly easy — it is to make my own limoncello. I had this hazy idea that limoncello must be a closely guarded secret kept by a sect of weathered Italian grandfathers with wooly driving caps and secretive, knowing smiles. Just me? Well, it turns out all you need to make truly incredible limoncello are some good lemons, a bottle of stiff vodka, and just a little patience.
Q: I'm hosting a holiday cocktail party and have a menu of both sweet and savory snacks. The spread is already vegetarian friendly, but it's dairy-heavy and I've just found out that one of my guests is a vegan. Any ideas for vegan hors d'oeuvres that aren't just a veggie plate with hummus?
For over a year now, we've been talking with cooking experts (chefs and cooks, cookbook authors, food writers, recipe developers) about what they feel are their top five essential things a home cook should know, do, own, or understand in order to be a great cook.
In honor of the Big Feast day tomorrow, we combed our Expert Essentials archives, pulling out nuggets of kitchen wisdom to help you make it though your cooking marathon with body and mind intact. Read on for our special Thanksgiving edition, with appearances from Deborah Madison, Yotam Ottolenghi, Nigel Slater, and more of our favorite voices in the kitchen.
Rendering lard was one of those things I had on my list: big, complicated cooking projects I wanted to try. Months ago, one of my favorite farmers' market vendors offered me a bag of pork fat. Who wouldn't take a free bag of pork fat? He suggested that I try rendering it and I couldn't wait to give it a try.
So why did I leave it in the freezer for so long? I figured I would need a whole day. As it happens, it's a lot easier than that and I can do it right in my slow cooker.
This actually happened to a friend of ours last year: She had cleaned out the turkey, rubbed it with her marinade, and was ready to put it in the oven when she realized that she had a roasting pan but no rack! If you find yourself without a "real" roasting rack with hours to go before dinner, here are some quick solutions to MacGyver your way to roasted perfection.
Q: My partner and I live far from home and this will be the first Thanksgiving we will not travel to visit family. Here's the problem: I want to make him a traditional Thanksgiving dinner, but he will be the only one partaking as I am a devout vegetarian. Is it worth the effort to make a turkey or is there a better option?
There's something a little magical about a really good gravy. From drippings, a little flour and some stock comes a bubbling pot of liquid gold, ready to be poured over turkey, mashed potatoes and everything in between. But have you ever wondered what's going on inside the pan when you make gravy? We turned to chef and Harvard food science instructor Wylie Dufresne for a scientific explanation, as well as his advice for making better gravy on Thanksgiving and beyond.
Q: I will be hosting a small Thanksgiving this year, but there will be lots of food. Generally, how long will leftovers last in the fridge, and what are the best foods to freeze for a longer period of time? Thanks!
Happy Thanksgiving week! As you read this, I'm likely on a plane headed home to California to spend the holiday with family — a good three days of downtime, sleeping in, and dishes that introduce my younger siblings to the whole grains I've been excited about lately.
But let's be honest: the holidays can be a tough time to incorporate anything too terribly new. We all have our favorite dishes and traditions that need to make an appearance on the table. And the last thing I want to do is change that. But there are a few easy moves that can be done with little effort to include more whole grains at the holiday table.