Pumpkin Spice Bread / Berry Souffles / Thanksgiving Leftovers

Blog Post & Recipe: Pumpkin Spice Bread

A good texture and just the right amount of flavor. It is great toasted with some salty butter or a spoonful of apple butter.

Blog Post & Recipe: feel the fear and cook it anyway – how to become fearless in the kitchen

i. acknowledge your fear ... ii. feel your fear ... iii. ask yourself ‘what’s the worst that can happen?’ ... iv. then cook it anyway

4 ingredient berry souffles

Articles & Recipes: Gobble up these turkey leftovers and Turkey times two: Great dishes using leftovers.

Gobble: Four-Cheese Turkey Mac & Cheese ... Stir-Fry Turkey ... Artichoke Turkey Pizza ... Mediterranean Turkey Paella ... Turkey-Cranberry Quesadilla ... Warm Turkey Pita Sandwiches With Cucumber-Yogurt Sauce

T2: Turkey, Bacon and Granny Smith Apple Salad

Thanksgiving / Curry Chicken / Thanksgiving

Articles & Recipes: Thanksgiving

Recipes, how-to videos, slide shows and past Thanksgiving coverage from the Dining section on the Times Topics page.

Blog Post & Recipe: Curry Chicken Recipe (Kari Ayam)

Curry chicken is made with bone-in chicken traditionally, and curry leaves are used to infuse the curry with the intense fragrance of the curry leaves. My family love eating curry chicken with nasi kunyit (turmeric sticky rice) but I will have to share that recipe in the future.

Blog Post & Recipes: Thanksgiving Ideas

Though the turkey is the star of the show, I find that I spend more time thinking up what to do for sides and without great sides the turkey gets kind of lonely. A great Thanksgiving dinner is of course topped off with a great dessert and for a holiday meal it is acceptable t go all out!

Turkey Stuffing & Gravy Tips / Baste or Not? / Apfelstrudel

Blog Post & Video: Video: Turkey, Stuffing, and Gravy Tips from Anthony Bourdain

The key to moist turkey, according to Bourdain, is removing its legs ("dismembering a turkey is much like dismembering a human, actually...") and cooking them in a separate roasting pan from the breast.

Blog Post: The Perfect Turkey: Do You Need to Baste?

Dribbling hot pan juices over a roasting bird has always been one of the quintessential images of Thanksgiving. But in recent years, we've noticed some recipes for roast turkey are leaving this step out. That makes us wonder how necessary basting really is.

Article & Recipes: Nigel Slater's easy-to-make apfelstrudel

n Germany and Austria I have been offered cream, custard and ice cream with my hot strudel. It's a hard decision to have to make. I generally take it without any accompaniment then regret it

Chicken Korma / Apple Cranberry Pie / Swiss Chard & Sweet Potato Gratin

Blog Post & Recipe: Madhur Jaffrey's Chicken Korma

Here I have reproduced exactly the author's version of the Chicken Korma with Almonds in a Yogurt Sauce as in her memoir "Climbing the Mango Trees". She must have changed the recipe later to cater to a more western audience and a faster lifestyle. Try the original ...

Blog Post & Recipe: apple cranberry pie with honey-bourbon caramel

This pie is oh-ever-so-slightly more fussy than your regular apple pie in that you make the honey bourbon caramel before coating the apple slices. You will want, and I warn you here, to sit on your couch and lick the remaining caramel in the pot.

Blog Post & Recipe: swiss chard and sweet potato gratin

I won’t lie, Swiss chard can be a real pain to prep, what with the rib-separation and rendering of unfathomable volumes down to a few measly cups of cooked greens. I like to chop, wash and dry mine the day before, but if you’re especially in a rush, I see no reason you can’t swap pre-washed (3 pounds) or even frozen spinach (about 5 to 6 cups).

Roast Any Vegetable / Rabbit in Mustard Sauce / Thanksgiving Q&A

Blog Post: How To Roast Any Vegetable

Here is a simple formula to start with when thinking about roasting vegetables. With practice, you'll tinker with the elements and find your own way.

Blog Post & Recipe: Rabbit in Mustard Sauce

And the technique is very familiar to me, not so much from my cooking experience as my eating experience--this is the way my dad cooks--cooking meat stovetop and making a pan sauce.

Blog Posts: Diner's Journal: posts tagged with Thanksgiving

A Q&A session at the New York Times website.

Q.How to have a crisp, well-browned skin without drying out the meat?
Tate2, McLean, Va.

A.There are a couple of fail-safe ways to get a nice, crisp skin on your bird. The first is ...

Braised Belgian Endives / Roasted Carrots / Roti

Recipe: Braised Belgian Endive Recipe

A cousin of chicory, underappreciated endive also has a slightly bitter taste. Here it is braised with sweet butter and a touch of sugar to balance out any bitterness

Blog Post & Recipe: Roasted Carrots, by Pastor Ryan

This recipe might just have a new record for lack of ingredients needed. Fresh Carrots and Fresh Thyme. With their powers combined, they’re unstoppable. We’ll also need some of this magical elixir: [olive oil]

Blog Post & Recipe: Roti

Roti is generally defined as Indian flat bread made with whole wheat flour(atta). No rising agents are used for the dough as roti is unleavened flat bread. Unlike bread, roti is usually eaten fresh, when I say fresh that means dough can be prepare in advance kept in the fridge & at the time of lunch/dinner roti is rolled & cooked.

Turnip Gratin / Pumpkin-Apple-Pecan Pie / 101 Thanksgiving Ideas

Blog Post & Recipe: Turnip Gratin

... a casserole layered with thinly sliced, tender turnips, onions, bread, and bubbly browned Gruyere cheese.

Recipe: Cakespy: The Pumpkin-Apple-Pecan Pie

It happens every year: that delicious dilemma at the dessert table when you have to decide between the three titans of Thanksgiving treats: pumpkin, apple, or pecan pie? But what if they could be combined into one triple threat, a veritable Turducken of a Thanksgiving pie?

Recipes: 101 Head Starts on the Day (via metafilter)

For cooks, most Thanksgiving problems are brought about by the sheer number of dishes competing for the stove: It’s not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow.

RELISHES, CHUTNEYS AND JAMS ... SOUPS ... STUFFINGS AND GRAINS ... VEGETABLE SIDE DISHES ... SALADS ... BREADS AND CRACKERS ... DESSERTS

Thanksgiving Thigh & Chips / Lentils & Beans / Japanese Pork Belly

Blog Post & Recipes: Never Too Early for a Thanksgiving Preview

These are plump turkey thighs ... They roast nicely and because it's dark meat, they stay moist.

Article & Recipes: Nigel Slater's lentil and bean feast

History shows that we are not good at the humble bean unless it comes in a turquoise tin with sweet tomato sauce.

BUTTER BEANS WITH MUSTARD AND TOMATO ... SAUSAGE AND LENTIL SUPPER

Recipe: Recipe: Japanese Braised Pork Belly (Buta no Kakuni)

Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation

Teatime Baking / Savoy Cabbage Pasta / Turkey Stuffing

Article & Recipes: Hugh Fearnley-Whittingstall's teatime treats recipes

Crumpets ... Muffins ... Potato farls

Blog Post & Recipe: A Wintery Pasta

It’s one of my favourite winter recipes though as, aside from being really tasty, the greens and herbs and brown pasta give this dish a really wholesome feeling.

Savoy Cabbage, Anchovy and Herb Pasta

Article & Recipes: A Stuffing Strategy Grandma Understood

Spiced Apple-Sausage Stuffing with Cranberries and Brandy ... Lemon Barley Stuffing with Shiitakes, Hazelnuts and Chive Butter ... Shrimp and Roasted Sweet Potato Hash Stuffing

Cast Iron Pan / Apple-Brined Turkey / Three Thanksgiving Recipes

Blog Post: the original green cookware

Do you want a definitive guide to washing your cast iron pan?

Nlog Post & Recipe: Apple-Brined and Smoked Turkey

A 24-hour brine of salt, brown sugar, apple juice, oranges, ginger, cloves, bay leaves and garlic imparts a subtle, yet complex, flavor that's hard to put your finger on ...

Articles & Recipes: three pages at the L.A. Times: Food editor Russ Parsons on the turkey everyone loves, Creamy mashed potatoes, and Pear-blackberry pie.

Inspired by the chicken-cooking technique of my friend Judy Rodgers, chef and owner at San Francisco's Zuni Cafe, it couldn't be simpler: You just salt the turkey a few days in advance, give it a brisk massage every so often to redistribute the salt, and then roast it.

Chickpea Soup with Spices / Sloppy Joes / Bánh Mì

Blog Post & Recipe: Aromatic chickpea soup with sumac, cumin & turmeric

- don't overcook your chickpeas: they really taste so much better when the soup has a somewhat "coarse" consistency - a bit of bite, really.

Blog Post & Recipe: Sloppy Joes

The trick to this recipe is to brown the meat well, on high heat. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side.

Blog Post & Recipe: Bánh mì

Bánh mì (literally sandwich on French bread) originated mid-century in Vietnam, then under French colonial rule. At first, it was a luxurious foreign import, a baguette lined with cured meats, butter and cornichons. But after France’s ignominious retreat post ‘54 it was transformed into a thoroughly local, immensely popular, cheap meal.

Poach Pears / All About Oats / Kohlrabi

Blog Post: How to Poach Pears

Be sure to start with firm, ripe pears.

Article & Recipe: All about oats

Steel-cut oats ... Large-flake rolled oats ... Quick-cooking rolled oats ... Instant oatmeal

Oat-rich cake. (This is an oat-rich, chocolatey cake that's moist and delicious.)

Blog Post: With fall kohlrabi, bigger doesn't mean bitter

If you haven't tried kohlrabi yet, you should ... [What to] Look for ... When [to buy it] ... To store ... Basic preparation: Sever the stems and leaves and use a peeler to shave off any leathery skin where the stems meet the bulb ...

Make Milk Foam / Fried Onion Slices / Beet Rosti

Recipes: How to Make Milk Foam (Without a Frother or a Machine!)

The title is not quite accurate. They want you to use a microwave.

1. Find a jar with a lid and fill it with as much milk as you normally like in your coffee (or other hot beverage!).

Vlog Post & Recipe: Fried crisp onion slices

A lot of Asians like toasted garlic bits for garnish. Not as popular nor as well-known but equally delicious are fried crisp onion slices. You can buy these in jars but there’s no reason why you cannot prepare them at home.

Blog Post & Recipe: Beet Rosti With Rosemary.

This thick beet pancake — which I learned 20 years ago from Michael Romano — is cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms. It’s a lovely, unusual and versatile side dish, good with braised meats or grilled food. Served with a salad, it can even be a light dinner.

Lamb Meatballs & Collard Dolmades / Grape Focaccia / Chicken Meatballs

Recipe: Lamb Meatballs and Collard Dolmades

Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

Blog Post & Recipe: Grape Focaccia with Rosemary (+Autumn)

The sweet concord grape flavor is nicely balanced by the rosemary and sea salt. This would be great with some nice cheese and a glass of wine or as an afternoon snack with tea.

Blog Post & Recipe: baked chicken meatballs

Gourmet suggests you serve these with pepperonata, a marinated roasted red pepper antipasto. We enjoyed it, but don’t think it’s in any way mandatory to get the most out of your meatballs. One cooking note, should you choose to make it at home: I’d suggest roasting the peppers whole — rather than in strips — and peeling them before slicing them for the dish.

Crunchy Spring Rolls w. Tofu / Perfect Gravy / Honey-Glazed Leg of Lamb

Blog Post & Recipe: Crunchy Spring Rolls with Tofu & Shiitake Mushrooms

Leave the stem on. It will hold the [napa] cabbage together and make it easier to slice.

Recipe: The chemistry of perfect gravy (via The Food Section)

Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional [sic] fashion… sort of.

Blog Post & Recipe: Honey-glazed, herb-crusted whole leg of lamb

Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Ergo, you get moist meat.

How to Store Food / Thai Pumpkin & Chicken Curry / Maslin Soda Bread

Article: How to store foods properly to be safe

Keep olive oil and nut oils away from light ... Rotate your stock ... Cabinets and pantry ... And in the refrigerator/freezer ... Keep spices away from heat

Blog Post & Recipe: Thai Pumpkin and Chicken Curry (via Saveur)

I also added extra Bird's Eye Chillies at the end of the cooking to give that extra kick of wake-me-up and for my chilli-crazy brother who visited me so early in the morning on Friday

Recipe: Dan Lepard's maslin soda bread recipe

For All Saints' Day tomorrow [in the UK], a simple, earthy bread seems right. I've borrowed a very old flour mixture for this recipe – maslin flour, traditionally milled from wheat, rye and possibly some stray oats and barley.

Angel Biscuits (US) / Roast Lemon Garlic Chicken / 10 Ingredients

Blog Post & Recipe: A Backup to Bakewells (via The Kitchn)

As the name implies, angel biscuits are light and fluffy, and they get that way with yeast. Be warned, the yeast needs a little time to work, so plan ahead.

Angel Biscuits

Recipe: Moroccan touch to a roasted bird

Roast chicken with olives and lemon is a Moroccan specialty, and this simple version is a personal favorite ...

Roast lemon garlic chicken with olives

Article: Talk of the table

On your behalf we asked 10 top Melbourne chefs what ingredients were setting their culinary antennae a-quiver. What unique products they were loving right now, and precisely how they use them.

Turkish black chilli ... Popcorn shoots ... Vanilla bulbs ... Tonka beans ... Polish fine barley ... Myoga ... Sea parsley/sea celery ... Korean aged black garlic ... Bastourma ... Jicama

l’Escaoudoun / Chicken Stew / Purple Food

Blog Post & Recipe: Sweet Onion Pork Stew - l’Escaoudoun - a Gascon Specialty

My favorite French ‘pulled pork’ is called l'estouffade or l'escaoudoun in the Gascon patois. ... Once it cooked in the sweet onion sauce for a two hours, I ladled the sauce pork into large canning jars.

Blog Post & Recipe: cazuela(?) - maybe just call it a chicken stew

I decided to just go ahead and alter the recipe to the best of my ability, and what I ended up with was very tasty. I can't say it was distinctly Chilean- I don't think I've ever had Chilean food but what I came up with was your pretty standard chicken soup with some extras that made it more fun.

Blog Post & Recipes: Purple Pleasures, Purple Dinner

I wanted some really really purple food. Finally I settled on Fran’s recommendation of trying Cauliflower Rice. It was the perfect way to feature some of the purple cauliflower ...

Cauliflower Falafels ... Tahini Sauce ... Cauliflower Rice ... Fried Cabbage ... Dukkah Roasted Eggplants and Beetroot ... Purple Passionate Pine Pom Juice

Chana Masala / Tabbouleh / Two Portuguese Dishes

Blog Post & Recipe: Spice up your life: Chana Masala

Ok, I know: chana masala does not necessarily require an entire day of stewing and futzing; unlike many curries, it is possible to build an acceptable depth of flavor in less than an hour. I, however, wanted to see what happened when it received the full treatment.

Blog Post & Recipe: Floyd’s Tabbouleh

Looking through [Keith] Floyd’s books there were lots of things I hadn’t tried and was intrigued by and more that I had made and enjoyed. Plenty of options then. In the end I settled on a simple tabbouleh not only because there are still plenty of good tomatoes around but also as it was the first Floyd recipe I ever made.

Article & Recipes: The New Portuguese Table: Exciting Flavors from Europe’s Western Coast

It was while sitting around the dinner table of my friend José Vilela, eating falling-off-the-bone partridge escabeche with a spice profile that unmoored the dish from its traditions, that I felt an internal crowbar-pop that finally freed me.

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