Is it just me or do turkeys seem to get bigger every year? Here's the thing: bigger isn't always better. In fact, if you're feeding a crowd at Thanksgiving, my advice is to buy a second turkey rather than one of those mammoth ones, and here's why.
These days it's practically a given that you'll have guests with vegetarian, vegan, gluten-free, nut-free, and other special diets at your holiday table. A little forethought goes a long way in making your day less stressful and their day more delicious so that everyone can celebrate together.
Ariel posted a wonderful list of reminders on how to be a good Thanksgiving guest last week. As one commenter pointed out, these are good tips for any time, not just for Thanksgiving. But there was one little tip that was missing from the list that I have found to be super helpful, whether as guest or as host.
Of course you know that the iconic image of Thanksgiving dinner is the turkey, roasted brown and crisp-skinned, sitting proudly on a platter. But what you might not know is the science behind what goes on in the oven, the process that transforms a pale, flabby bird into something fragrant and irresistible. We asked Nathan Myhrvold and his team at Modernist Cuisine to explain that process, known as the Maillard reaction, and share a few science-based tips for maximizing the reaction when roasting a turkey.
That brilliant yellow egg yolk is a surprisingly delicate thing, and separating the yolk from its white without breaking it can be an exercise in frustration. I say forget those fancy gadgets and forget tossing the yolk between sharp-edged shells — the most reliable, sure-fire way to separate an egg is to get your hands dirty.
When we spoke with Alice Medrich about her 5 essential tips for working with chocolate, her years of expertise coupled with her enthusiasm for the subject meant that she ended up giving us way more than five tips! So today we're highlighting one of our favorites: Alice's tried-and-true method for melting chocolate. "I've been using this method for decades and I cannot remember the last time I burned chocolate," she said.
We here at The Kitchn are firm believers that the more you can do ahead of your dinner party, the less stress you'll have at your dinner party. Dinner rolls fall squarely in that make-ahead category. In fact, dinner rolls are such a flexible and accommodating kind of recipe that there are multiple points in the process when you can stop, put the rolls on pause, and pick them up again when you want to — whether that's a whole month from now or just a day.
Alice Medrich is truly the queen of all things chocolate. We loved her newest book Seriously Bitter Sweetbut we also love many of her other award-winning chocolate and dessert books (Pure Dessert) and her helpful tips, like how to peel hazelnuts. With the winter holidays arriving and the many sweet kitchen projects that they bring, we thought this would be a perfect time to talk with Alice about her five essentials for working with chocolate at home.
As you've probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all over the country are embracing the opportunity to mix the traditional foods of two holidays on one table, and this week we are sharing Thanksgivukkah recipes and ideas from our favorite chefs and cookbook authors.
Today pastry chef Paula Shoyer, author of The Kosher Baker and The Holiday Kosher Baker, shares her advice for combining the flavors and recipes of Thanksgiving and Hanukkah into memorable desserts worthy of this special holiday.