NY Times Dining Section Roundup: Carving the Turkey

From the New York Times' Dining Section...

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Butcher's Method Takes Carving Off the Table: An efficient, step-by-step pictorial guide to dismembering your bird for maximum flavor and meat. Those intimidated by the carving set should take a look.

Simple Crusty Bread: Nick Fox follows up last year's No-Knead Bread and goes one better: this bread dough sits in the fridge as long as you want it to and can be baked whenever you're ready. Who's ready to try?

PLUS Harold McGee, turkey pot-pie, ghosts of the kitchen, and Berkeley's wine radical...

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A 19th-Century Ghost Awakens to Redefine 'Soul': A cookbook collector searches the small towns of America to find traces of the author of the earliest known cookbook by an African-American.

Berkeley's Wine Radical, 35 Years Later: A visit with Kermit Lynch, influential importer and writer.

A Zippy Update for a Mild-Mannered Standard: Melissa Clark tackles the turkey leftovers with a recipe for Turkey Potpie With Chipotle and Cheese Sticks Crust.

Make it An Early Bird: Trying to watch your weight this holiday season? Diet advice may conflict, but there's one point of agreement: eat early, and eat a good breakfast to avoid overeating later in the day.

Stalking the Apple's Untamed Kin: Harold McGee eats his way through the marvelously diverse heirloom apple varieties of America - he says that some taste like roses and others like fennel and anise.

Turkey Again, Thanks to the Italians: More turkey leftover advice from the Minimalist - this time it's a Barley 'Risotto' with Turkey and Mushrooms.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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