Memorial Day and the summer food deliciousness is here!
Check out our 12 months of recipes section for lots of inspiration.
A Poem by Eddie
Pie. It is delicious. And I must eat all of it.
Apple, cherry, pecan….It’s all wonderful.
Here you can see some fun numbers about pie.
And you can be inspired to go eat it
I really love pie!
NOW GO EAT YOUR PIE! 😀
My favorite part of the meal – stuffing! There’s many different ways to make it, but here’s a fun chart to get you started!
Aren’t these charts cool? See more here.
It’s a BIG decision – how are you going to cook your turkey this year?
If you want a delicious brine for the turkey, look no further than Chef Ann’s recipe!
You’ll need only 2 things – salt and time. Here’s why.
Salt naturally draws out moisture in proteins, but over time – the process reverses through the laws of diffusion and your turkey begins to absorb the moisture back in for a deliciously moist main dish. Salt also helps break down the muscle fibers, creating a more tender turkey – so this is a great idea for your larger birds.
You will also need:
- A large space in your refrigerator. Or a lobster pot or large cooler or bringing bag. (I once brined a few turkeys in the bathtub, and my guests were none the wiser.)
- 2 days time
- Salt and other various flavor enhancers – from bay leaves to apple cider, rum, sage, pepper, stock
- Orange peels, dried allspice berries, brown sugar. You can really go flavor crazy, so have fun. You will rinse it away after 8 hours.
Check out this quick guide to figure out how much brine you’ll need.
Click here to see Buzzfeed’s original chart.
Thanksgiving is this week! Time to start preparing that turkey!
If your turkey is frozen check out this chart to know when you should start thawing.
For more details on thawing your turkey, take a look at this guide from Buzzfeed:
How many people are coming? How much turkey do I buy? How much do I prepare for side dishes?
These are very good questions! Let’s see some answers:
Today’s tip comes to us from personalcreations.com!
Roast turkey is a must-have component of Thanksgiving menus across America. Whether you’re having Thanksgiving with family or hosting a “friendsgiving” dinner party, roast poultry is a delicious option for serving large crowds with ease. Since the bird will likely be the star of the show, you want to make sure you get it done right!
Start by choosing the right size based on the number guests. Once you know how many pounds of turkey you need, this handy reference chart simplifies the rest. Cooking time and oven temperature are important for food safety, as well as for keeping the poultry moist and flavorful. There are only a few variables in the equation for poultry perfection: weight, time and temperature. When it comes to roasting poultry, this chart will help you deliver juicy turkey, chicken or turducken every time.
Seen here is a sample of their perfect Poultry Roasting Chart. Click here to see the full chart.
It’s the time of year that cranberries make their appearance in sauces, cookies, and more.
When choosing berries, look for dark red, plump berries. Avoid berries that are shriveled or soft.
Since cranberries are often sold in bags you may not be able to pick over individual berries, so look for bags that have the highest number of healthy berries.
Cranberries keep in the refrigerator for up to one month, and in the freezer for up to one year, so stock up!
Cranberries are packed with nutrients, so eat up for a healthy snack, or use them in holiday recipes!
-Pumpkins are usually orange but can sometimes be yellow, white, green or red.
-As a food, pumpkin can be baked, roasted, steamed or boiled.
-Scientifically speaking, pumpkins are a fruit (they contain seeds) but when it comes to cooking, they are often referred to as vegetables.
-Pumpkin soup is popular, as are roasted pumpkin seeds.
-Pumpkin pie is a sweet dessert that originates in North America and is traditionally eaten during harvest time and holidays such as Thanksgiving and Christmas.