In Print: Clips from Food Sections

5. – The Chicago Tribune Turkey Tips: What the Pros Know Can Help You “Holidays can be a hassle for everyone, even the pros. The difference is the pros all have worked out little tricks — what the French call trucs — to make feasts like Thanksgiving a little saner. These tips are so simple you can easily adopt them in your kitchen.”

4. – The Boston Globe A $100 Thanksgiving Menu for Eight “For hosts, Thanksgiving often means spending half the month’s food budget on a single meal, this despite the fact that the traditional ingredients – turkey, potatoes, root vegetables, squashes – aren’t all that expensive. What jacks up the bill is the abundance guests have come to expect: a big bird, an elaborate array of sides, pies galore, and, most flamboyant or silly or obnoxious of all, leftovers packed up in Tupperware.”

3. – The LA Times A More Flavorful Dry-Brined Turkey “At first glance, the recipe is so simple it’s hard to believe there could be anything to add, but it’s in the nature of cooking (or at least of recipe tinkering) to always move forward. We’re like great white sharks that way — that and the whole eating-just-for-recreation thing.”

2. – The NY Times 101 Head Starts on the Day “FOR cooks, most Thanksgiving problems are brought about by the sheer number of dishes competing for the stove: It’s not easy to roast a turkey and sweet potatoes for 20 at the same time. The best solution is to make food in advance, like one of the dishes that follow.”

1. – The Washington Post Guess Who’s Coming to Thanksgiving Dinner “And what a table that would be, as illustrated above. When the Food section pulled together its favorite traditional dishes for ’09, we found that the collection represented significant figures of American cookery, Julia Child, James Beard and Edna Lewis among them. Then we compared notes about how we had updated their recipes. Mostly we had made subtle changes, such as employing newfangled gadgets or shortcuts. Sometimes it was just reducing fat or calories without sacrificing flavor, or using a spice that wasn’t widely available three decades ago.”

photo from The NY Times

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Filed under baking, entertaining, Food, holiday, How To, News, Outside DC

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