Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable. Ingredients 2 pounds whole Brussels sprouts 3 tablespoons toasted walnut oil 2 teaspoons cider vinegar 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black […]
Simply put, apples and fennel are right together–the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you’d […]
Ingredients 1 1/2 pounds cauliflower, trimmed and cut into florets 3/4 cup chopped bottled roasted red bell peppers (about 4 ounces) 1/2 cup thinly sliced red onion 1/2 cup coarsely chopped fresh flat-leaf parsley 1/2 cup coarsely chopped green olives (about 2 ounces) 1/4 teaspoon crushed red pepper 1 large celery rib, sliced crosswise 2 […]
This CL-perfected stovetop technique makes smoking food easier than ever (though the salad is still tasty if you choose not to smoke the grains), and smoke is such a fun flavor to apply to unexpected ingredients like barley. A sweet vinaigrette, earthy beets, and the intense citrus twang of grapefruit balance the robust smoky hit […]
Late November may not be prime time for grilling, but adding smoke and fire to the holiday bird is worth the momentary chill. Because this is a turkey breast (and not a whole bird), it cooks relatively quickly over an indirect fire, but it’s still plenty big to feed a crowd. Ingredients 2 cups cherry […]
Ingredients 1 (12-pound) fresh or frozen turkey, thawed 1/4 cup butter, softened 1 tablespoon chopped fresh rosemary, divided 1 1/4 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 teaspoon ground coriander 4 garlic cloves, minced 2 carrots, coarsely chopped (1 1/4 cups) 2 celery stalks, coarsely chopped (about 1 cup) 1 medium […]
This pretty entrée is a perfect dish for an elegant holiday dinner and certainly simpler to carve than a whole turkey. The combination of shallots and porcini soaking liquid creates a savory, earthy gravy. Ingredients 2 cups boiling water 3/4 cup dried porcini mushrooms (about 3/4 ounce) 1 tablespoon extra-virgin olive oil, divided 3 1/2 […]
Ingredients 1 (12-pound) fresh or frozen whole turkey, thawed 1 tablespoon kosher salt 10 cup cold water 4 celery stalks, quartered and divided 2 medium onions, peeled, quartered, and divided 2 carrots, quartered and divided Cooking spray 1/2 cup heavy whipping cream, divided 1 1/2 teaspoons freshly ground black pepper 2 tablespoons cornstarch How to […]
Use your largest stockpot for brining the bird, or a brining bag. Ingredients Brine: 2 quarts apple cider 1/2 cup kosher salt 1/2 cup maple syrup 1 teaspoon whole allspice berries 3/4 teaspoon whole black peppercorns 1/2 teaspoon whole cloves 6 (2-inch) strips orange rind 2 rosemary sprigs 2 bay leaves 1 gallon cold water […]
Wow your guests with a grilled bird that’s ready in half the time, thanks to our favorite whole-bird technique: spatchcocking. We remove the backbone and roast the turkey flat so that every part has access to the heat at the same time. The turkey won’t have grill marks like the usual grilled protein (it cooks […]