Braised Red Cabbage with Malaga Raisins & Apple / Turkey Tips + Recipes for Stuffing, Glazes, Etc / Pong Tauhu -- Tofu with Meatball Soup

Recipe: Christmas lunch: braised red cabbage with Malaga raisins and apple

Preheat the oven to 180C/gas mark 4. Put all the ingredients in a casserole and mix well. Place in the oven and bake for 1½ hours until the cabbage is tender.

Article & Recipes: Getting the best from your bird

1. Read your turkey labels ... 2. Brine your turkey ... 3. Consider adding a "stuffing" that will add moisture to the bird ... 4. Invest in a meat thermometer ... 5. Let the cooked turkey rest for 30 minutes before carving ... 6. Great gravy

Recipes: Turkey Brine ... Seasoned Oil Mixture for Turkey ... Maple Mustard Turkey Glaze ... Turkey Gravy ... Turkey Stuffing

Blog Post & Recipe: Pong Tauhu--Tofu with Meatball Soup

BTW, this soup, pong tauhu, should not be confused with the Indonesian tahu pong. Although they are probably derived from the same root, tahu pong are fried tofu puffs. Those in this recipe are denser dumplings of tofu that are not fried.

Ricotta Polenta with Fennel Pollen / Brined Turkey / Greek-Style Lamb

Recipe: Ricotta Polenta with Fennel Pollen

It seems simple but the ricotta adds a ton of flavor and texture to the polenta.

Recipe: Chronicle Classic: Best Way Brined Turkey

Several years ago, we roasted nearly 40 turkeys in our test kitchen and found a brined turkey to be the best. Every year since, we've retested the recipe. It's still our favorite.

Recipe: Simply delicious Greek-style lamb

This dish is delicious and incredibly, almost embarrassingly, simple - a great combination. We originally wrote it as a slow cooker recipe, but it also works very well (and not surprisingly, in a shorter time) on the stovetop.

Taquitos de Papa / 8 Vegetarian Recipes / How To Brine Chicken

Blog Post & Recipe: Dinner Tonight: Taquitos de Papa

The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort ... The small amount of lard gives everything a hearty pork kick

Blog Post & Recipes: What I've Been Cooking Recently

Here’s a selection of what I’ve been cooking.

Broccoli pesto ... Kale and mashed potatoes ... Using kimchi ... Stuffed artichokes ... Quinoa with fennel ... Beetroot and haloumi ... Rice gratin ... Quinoa falafels

Blog Post & Recipe: How To Brine Chicken (Quick Brine Recipe)

If you want to brine more quickly, make a stronger brine. I double it to a 10% salt solution, 100 grams salt per 1000 grams/milliliters water (gosh I love metric). But there’s still a time issue: if you want to add aromatics and ensure you dissolve the salt, you’ve got to heat the brine (and water takes forever to cool; can’t wait that long).

Trail Mix / Cure a Ham / Build a Mud Oven

Forum Post & Recipe: Perfect Trail Mix

The perfect trail mix requires:
* a good balance between crunchy (nuts, cereal or grain-based ingredients) and chewy (chocolate, yogurt, dried fruit) ingredients.
* A good balance between salty and sweet.

Blog Post & Recipe: How to Cure a Ham

Making the brine was simple, though I changed the basic recipe by adding some cloves and molasses and substituting turbinado sugar for the brown. I stuck my ham into the liquid, sealed the container, stuck it in the fridge and then waited.

Blog Post: Build Your Own $20 Outdoor Cob Oven for Great Bread and Pizza (via metafilter).

Compared to masonry ovens, which can cost hundreds or thousands of dollars and usually require cement in their construction ... a cob oven can be made from very simple, locally available materials. (Although it must be said that masonry ovens undoubtedly have a longer lifetime!)

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.

Steak Salad with Chive-Yogurt Dressing. Pork Belly Roast. Thai Beef Salad.

Blog Post & Recipe: Dinner Tonight: Steak Salad with Chive-Yogurt Dressing

After trying a few different recipes I've found that dairy-based dressing work the best [in a steak-and-greens salad] to tie all the flavors together.

Blog Post & Recipe: Crackling Pork Belly Roast

The belly is brined with juniper berries, cloves, peppercorns, and bay leaves, presumably to thoroughly season instead of prevent the meat from drying out. Short of dipping the belly in a drum of napalm, you’d be hard-pressed to overcook something that is half lard.

Blog Post & Recipe: Fish Sauce (Recipe: Thai beef salad)

Asian fish sauce, called nuoc mam in Vietnam, and nam pla in Thailand, is the water, or juice, in the flesh of fish, extracted in the process of prolonged salting and fermentation. Most often, the fish used are anchovies, as they are plentiful in the waters off the coast of Thailand.

THAI BEEF SALAD