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Issue 18
December 1999

Table of Contents

Departments

4 TIPS AND TECHNIQUES

32 THERMOMETERS
You probably have several thermometers at home, but do you have the /right/ one?

38 QUESTIONS & ANSWERS

40 WHAT'S HAPPENING IN FOOD

44 INDIVIDUAL TRIFLES WITH BLACKBERRY SAUCE

Feature

6 CHOOSING A TURKEY
Organic and natural? Forget it. After the research, I'm buying a frozen, basted bird.

9 ROASTING TURKEY
Brining, deep-frying, upside down -- these are passing fads. The best way is traditional roasting.

12 TURKEY GRAVEY
Good turkey gravy means you have a celebration. Plain gravy, you just eat. No gravy, you go home.

14 CARVING TURKEY
This isn't the typical Norman Rockwell turkey carving. No fancy show -- just even, tender slices.

16 JASPER WHITE'S OYSTER DRESSING
Oysters belong with poultry. Try this dressing from Jasper White.

18 FRANK STITT'S CORNBREAD DRESSING
Cornbread, pecans, and country ham makes this a unique Southern dressing.

20 GOOEY BUTTER CAKE
This traditional St. Louis coffee cake is a little slice of heaven. Give it to your friends for gifts.

23 SELECTING PRIME RIB
Roasting a good-tasting prime rib begins at the market. Here's what to look and ask for.

27 PRIME RIB
We all like it but are afraid to cook it at home. It's actually easy if you follow a few simple steps.

30 YORKSHIRE PUDDING
A traditional companion to prime rib. This simple recipe has a little twist -- fresh herbs.

34 10 GIFT IDEAS
/Cuisine's/ annual "gifts you wouldn't buy for yourself but would like to have" article.

36 SOUPS WITH TURKEY
Not the same old turkey soup this year -- please! Try these two refreshing and different recipes.

41 TRIFLE
Trifle is supposed to be a dessert of leftovers. There is nothing second-hand about this flavorful finale.

Cheesy Potato Soup

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download