Browse links
US residents can opt out of "sales" of personal data.
Tyler Florence's mashed potato hack = genius.
This way, you won't have to keep basting it with butter as it roasts ― and according to The New York Times, it "becomes a golden, burnished roast that cooks in two hours and slices like a dream."
Learn how to do it here.
She dries it out just enough so it holds its shape and doesn't get too soggy. The hand ripping (instead of dicing) also gives it an unexpected texture that crisps up nicely.
Get the recipe here.
His method is more labor intensive, but it's a classic technique that helps keep your bird nice and juicy.
Get the recipe here.
She adds cognac (or brandy) along with chicken stock to deglaze her pan after caramelizing onions to make the base of her gravy. This builds a ton of flavor and utilizes all the delicious brown bits that form on the bottom of the pan (AKA fond).
Get the recipe here.
Nigella takes her gravy to a whole new level by adding allspice, cinnamon, and clementine juice to transform her gravy into something entirely new.
Get the recipe here.
He makes his own by cooking diced apples and fresh cranberries together with sugar and cinnamon to create something you'd actually want to eat with your turkey.
Get the recipe here.
It gives the turkey a beautiful shine and vibrant flavor that is perfectly sweet and savory.
Get the recipe here.
Emeril kicks up the flavor of ~sometimes bland~ stuffing by rendering spicy chorizo and cooking his veggies in it. That way, the bread soaks up all the delicious flavor and creates a stuffing that is bursting with flavor.
Get the recipe here.
He plays off of the unusual (but popular) combination of apple pie and cheddar cheese by making a cheddar pie crust and filling it with cardamom-spiked apples.
Get the recipe here.