November 27, 2009 | 7:35
am
Thanksgiving dinner puts a lot of pressure on a cook.
But it's nothing compared with Thanksgiving leftovers.
Of course, you can just reheat and re-serve the whole meal over and over until the stuffing starts drying out and cracking. But a good cook is supposed to spend the Friday after Thanksgiving doing something wizardly with all those leftovers, right? Take the remains of the holiday and turn them into something supremely special, perhaps a turkey pot pie with a flaky homemade crust, with lovingly hand-crimped edges. Or a turkey mole. And it's a given that A Real Cook makes a rich turkey soup with a stock that was hours in the making.
But what if you'd rather be shopping? We've got some quick and easy recipes to empty out the fridge -- as well as a few more complex dishes if you are so inspired:
Anne Cusack / Los Angeles Times
November 23, 2009 | 10:37
pm
How about something that's different -- yet still a classic -- this holiday? Here's your recipe for scalloped oysters.
-- Rene Lynch
On Twitter @renelynch
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Photo credit: Anne Cusack / Los Angeles Times
November 21, 2009 | 11:55
am
These rolls can be prepared up to three days in advance -- or you can make them right now, and freeze them until Turkey Day. Here's the recipe:
And don't forget the butter.
-- Rene Lynch
On Twitter @renelynch
PHOTOS: 97 of our favorite Thanksgiving recipes
This Thanksgiving, let someone else do the cooking
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Photo credit: Kirk McKoy / Los Angeles Times
November 18, 2009 | 12:25
pm
Happy Thanksgiving!
OK, the big day is still a week away, but there's little time to waste. And we've got everything you need to make this the best turkey day ever:
-- North, South, East and West -- we all celebrate Thanksgiving. But we don't all celebrate it in the same way: Take a tour of some classic holiday dishes from across the nation, including scalloped oysters. (This dish was initially greeted with skepticism by some in The Times Test Kitchen. But that was before the first bite. Everyone who tried it went back for seconds....and fifths.)
-- Thanksgiving is all about tradition, and Times Food Editor Russ Parsons has one of his own: Writing about the dry-brined "Judy Bird." It's more of a technique than a recipe, and it yields what many say is the juiciest, tastiest turkey EVER. Is it any wonder that readers go nuts for it? So much so that this recipe has its own list of frequently asked questions.
-- We all know that Times Test Kitchen manager Noelle Carter is crazy about bacon. Turns out she's crazy about pumkins too. (She decorated her desk for the holiday with baby pumpkins.) So what's the logical next step? A pumpkin pie made with a bacon-and-bourbon pie crust. Plus: Pumpkins and squash come in so many varieties. Take a tour of this photo gallery and see how many you can identify.
-- Just interested in eating this holiday? Leave the cooking to someone else. Here's our list of places to dine out -- and take out -- this Thanksgiving.
-- Not sure what you want? Browse this, calorie free: 97 of our best Thanksgiving recipes
-- Still want more? Check out www.latimes.com/Thanksgiving
-- Rene Lynch
Photo: Kirk McKoy / Los Angeles Times
November 17, 2009 | 8:08
pm
Some good choices for a Thanksgiving cheese platter (from top, clockwise): Trail Head cow's milk Washington; Hook's Cheddar; Rogue River Blue; Vella Dry Hack; Jasper Hills Farm Constant Bliss; Sally Jackson; Grayson; and finally, Truffle Tremor.
Click here for help planning your own holiday platter.
-- Rene Lynch
PHOTO GALLERY: A Thanksgiving feast for the eyes
Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen
This Thanksgiving, let someone else do the cooking
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
Photo credit: Kirk McKoy / Los Angeles Times
November 16, 2009 | 6:52
pm
Do you rely on the stuff in the jar, or the packet, because you fret that you just can't handle the gravy? The L.A. Times Test Kitchen is going to help you get past that:
Making gravy is simple. But many of us serve gravy only during the holidays and could use a refresher on the technique. The secret to divine gravy is deglazing the pan and using all the browned bits stuck on the roasting pan, because they hold the flavor. One step that often intimidates beginning cooks is separating the fat from the drippings. Pour the drippings into a clear container and you'll see the fat rise to the top.
What frustrates most gravy makers is getting rid of the lumps. But if you make a roux, a gravy paste of flour and turkey fat stirred until smooth, that will help get rid of stubborn lumps.
Convinced? Read on, and check out this recipe for turkey gravy:
-- Rene Lynch
PHOTO GALLERY: A Thanksgiving feast for the eyes
Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen
This Thanksgiving, let someone else do the cooking
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
Photo credit: Kirk McKoy / Los Angeles Times
November 15, 2009 | 10:16
am
The only thing better than pumpkin pie ice cream to finish off the Thanksgiving meal? Pumpkin pie ice cream with pecan praline. (Bonus: You can make it ahead.) Here's your recipe.
-- Rene Lynch
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PHOTO GALLERY: A Thanksgiving feast for the eyes
Favorite Thanksgiving Day recipes from the L.A. Times Test Kitchen
This Thanksgiving, let someone else do the cooking
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
November 14, 2009 | 6:03
am
November 13, 2009 | 8:42
am
What we like about this pumpkin pie is that is that it must be made ahead -- you have to allow the crust to freeze for a minimum of a few hours, or overnight, and also let the filling freeze overnight. Here's your recipe for Bruleed pumpkin pie:
--Rene Lynch
PHOTO GALLERY: A Thanksgiving feast for the eyes
Our best Thanksgiving Day recipes
This Thanksgiving, let someone else do the cooking
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
Photo credit: Iris Schneider / Los Angeles Times
November 12, 2009 | 1:04
pm
Americans can be thankful for lower food prices this year as the traditional Thanksgiving meal, including turkey, buttered rolls and pumpkin pie, will cost 4% less than in 2008, a farm group said. Details here.
Even better news: This recipe for roast turkey with wild mushrooms can be made a day ahead of time, and reheated.
-- Rene Lynch
PHOTO GALLERY: A Thanksgiving feast for the eyes
Our best Thanksgiving Day recipes
This Thanksgiving, let someone else do the cooking
Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood
Robert Gauthier / Los Angeles Times
