Table of Contents
A holiday classic: glazed and roasted turkey6
Picture-perfect is one way to describe this bird, but it actually tastes as good as it looks.
Molasses lacquered roast turkey7
Get a jump start on the holiday dinner with this gravy. Besides being convenient, it's delicious.
Corn bread dressing11
Give this corn bread dressing a shot -- it's so moist and good, you might just skip the turkey!
Northern Corn Bread
A little history taught me the difference between Northern and Southern cornbread. Northern cornbread is higher and sweeter.
Combine the Dry Ingredients:
2 cups yellow cornmeal
3⁄4 cup unbleached all-purpose flour
1 t. salt
1 T. baking powder
Combine the Wet Ingredients:
1 cup buttermilk
1 cup whole milk
1 large egg, beaten
1 T. sugar
3 T. corn oil
Preheat a lightly greased skillet in a 450° oven.
Combine dry ingredients into a mixing bowl, and mix thoroughly with a spoon.
Beat the egg in a separate bowl. Combine and add the other liquid ingredients and the sugar. Stir with a whisk until they’re well mixed.
Combine dry and wet ingredients. Stir well with a spoon, but be careful not to overmix.
Carefully remove the hot skillet from the oven. Quickly pour in the batter and get it into the oven. Bake at 450° for 25 minutes.
per serving: 209 calories; 27 calories from fat; 6g total fat; 367mg sodium
They're back. Those plastic bags of fresh cranberries. Make a "take your breath away" chutney, cooking cranberries, citrus, spices, and vinegars.
Saute in 1 T. Olive Oil:
1 cup onion, chopped
1 t. garlic, minced
Add and Simmer:
3⁄4 cup cider vinegar
1⁄4 cup balsamic vinegar
1 T. lime juice
1 cup sugar
Add and Simmer:
1 bag (12 oz.) fresh cranberries
1 cup apple, cored and chopped (unpeeled)
1⁄2 cup golden raisins
1⁄2 cup dried apricots, chopped
2 t. gingerroot, chopped
2 whole cloves
1 t. red pepper flakes
1⁄2 t. kosher salt
Zest of one lime
Saute onions and garlic in 1 T. olive oil over medium-high heat until onions are translucent, about 5 minutes.
Add vinegars, lime juice, and sugar. Cook until the sugar dissolves, about 5 minutes.
Add fruits, gingerroot, seasonings, and lime zest. Reduce heat, simmer and stir for 15–20 minutes.
per 1/4 cup serving: 112 calories; 1g total fat; 26g carb.; 77mg sodium; 2g fiber
Topped off sides12
Tired of rerun side dishes at every get-together? The twist on these familiar favorites is the toppings.
Green bean casserole with onion rings12
Corn pudding with Tabasco fried oysters14
Sweet potato bread pudding15
Stuffed pork loin16
Need a great alternative for your holiday table? This lean, succulent pork loin stuffed with flavorful polenta dressing can stand in proudly.
Dried cherry sauce20
Cooking for two can be tough, but we're up to the challenge. This tuna dish is easy, elegant, and efficient -- no leftovers!
Chicken breasts "bronzed" with caramel -- so awesome you'll wish you'd doubled the recipe.
1 cup cucumber, seeded, sliced into half-moons
1⁄4 cup red onion, slivered
1⁄4 cup rice vinegar
2 t. sugar
1⁄4 t. red pepper flakes
Pinch of salt
Chopped dry roasted peanuts
Combine cucumber, onion, vinegar, sugar, pepper flakes, and salt in a bowl. Let marinate at least 15 minutes at room temperature.
Garnish salad with peanuts just before serving.
per 1/4 cup serving: 99 calories; 7g total fat; 7g carb.; 116mg sodium; 2g fiber
Mary Ann Esposito26
Author, host, and creator of her own cooking show, Mary Ann gives you two good reasons to bump up your carb intake!
Penne with pistachios, asparagus, and cream27
Pappardelle with chicken, mushrooms, and wine28
A sandwich, entree, and two soups -- made with leftover turkey!
I'm going to tell you right now——make these biscuits. I tried all the techniques and tricks and came up with "the secrets." Use the right flour, keep the dough moist, and don't overwork it.
2 cups self-rising flour
1 1⁄2 cups cake flour
2 T. sugar
1 t. salt
1⁄2 t. baking powder
1⁄4 t. baking soda
1⁄3 cup vegetable shortening
2 cups buttermilk
Sift over Work Surface and Dough:
1⁄2 cup all-purpose flour, divided
Cut Biscuits with a 2 1/2
2 T. unsalted butter, melted
Heat oven to 475°. Spray two 8" round pans with cooking spray.
Combine flours, sugar, salt, baking powder, and soda.
Cut the shortening into the flour with a pastry blender mixture until shortening is no larger than the size of a big pea.
Stir in the buttermilk completely with a wooden spoon. Let stand 2–3 minutes. The dough will be very wet.
Sift 1/4 cup all-purpose flour onto the work surface. “Turn out” the dough onto the floured work surface. Sift remaining flour over dough. Flour hands. Turn and fold dough over several times in flour and gently pat to 3/4" thick.
Cut biscuits: Using a floured 2 1/2" cutter, cut dough into rounds — don’t twist! With a spatula, place cut biscuits into pans (6 per pan). Gently reroll scraps. Don’t overwork the dough or add additional flour.
Brush tops of biscuits with melted butter. Bake 15 minutes, or until tops are golden. Serve right away. I guarantee, these biscuits will make you go “white-eyed!”
Per serving: 171 calories; 33 calories from fat; 6g total fat; 411mg sodium
How do you chop, dice, and mince? Or use a water bath? We'll show you, along with how to reduce liquids and use an egg wash.
How sweet it is!
“Fine” and “regular” crystals in various colors
Item #1410, 1 lb.
Baker’s Special Sugar
Item #2674, 3 lbs.
Product Code 0078, 3 lbs.
- Super Target
- Trader Joe’s
- Whole Foods Market
- Wild Oats Market
No more "it looks done" temperature readings. These thermometers really perform.
Braiding Puff Pastry
Angel hair scampi40
Beef tip stroganoff42
The basics of brûlée46
We take this restaurant favorite and make it lighter-tasting -- a perfect end to a big holiday meal.
Vanilla crème brûlée47
Maple-pumpkin crème brûlée48
Lemon-ginger crème brûlée49
Feel the burn: how to brûlée50
Using a Kitchen Torch
All the comforts of home in a mug, flavored with spices from around the world.