Q: I'm hosting my first Thanksgiving this year. I usually try to eat organic and/or sustainably produced meat and would love to serve some to my (very recently acquired!) in-laws, but I'm at a loss fo...
Last week I made a list of small bite meals around the world. One item on this list was meze, which is a collection of finger foods. A meze is a big part of the dining experience in Eastern Mediterr...
The Orion cooker has become a staple in our household. It uses convection, steam and smoke (if desired) to cook and flavor our favorite dishes. You might already have a grill or smoker (so do we), ...
This dish was inspired by a Wolfgang Puck roast salmon recipe I found browsing Food Network’s database. I altered the recipe a bit to suit the ingredients I had on hand and made it tonight for dinne...
Whether or not you're a fan of crispy skin, have you ever thought about seasoning under it? This is one of our favorite ways to prepare whole birds since the skin seals in the juices while the herbs a...
We have one week left in Meat/Un-Meat month, and we're talking about poultry. We have probably talked about chicken than any other single meat, here at The Kitchn; a good roast chicken is an absolute...
So. In the end, how did you cook your turkey? We took no chances on this, our first year of hosting Thanksgiving. We chopped that turkey up and braised it with bacon, sausage, and mushrooms. That's wh...
This is our turkey, and it was missing one very important thing that we were looking forward to: the giblets! We love giblets in stuffing, and we were looking forward to putting them in our turkey sto...
This actually happened to a friend of ours last year: she had cleaned out the turkey, had rubbed it with marinade, and was ready to put it in the oven when she realized that she had a roasting pan but...
People like to argue about the Brining Question a lot this time of year. Here's my usual response. If you're working with a run-of-the-mill commercial bird, absolutely brine and brine with something f...
Here's a good question from reader Jason. He asks: This year I wanted to try something different when I fry my turkey and came up with the idea of a cranberry cajun injection. Have you ever heard of...
Here's a good question from Anne (in Reno) on that Thanksgiving turkey. Hi, I'm doing a pre-Thanksgiving turkey this weekend since there are never enough leftovers. I have been recipe surfing and fo...
The great turkey debate! Number one, are you even making a turkey for Thanksgiving? Number two, if you are, how are you cooking it? ...
It seems like there's a new theory, trick, or technique every year for making sure the white and dark meat on a turkey cook evenly. What's all the fuss about? Let's take a look......
Ooooh, it's sure been sweet in the Kitchen lately and we can blame it all on pie month! Now, I'm not one to turn away sugar, but this week I'm in the mood to swing things around a little and take a l...
Oh, to have been in Melissa Clark's kitchen when she was baking these Parker House rolls with cranberry butter. They're just the beginning, by the way. She bakes four kinds of bread for her column in ...
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