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Cooking & Baking

Cooking & Baking

Thanksgiving Turkey: The Recipe and The Tools by The Fauxmartha

In a few short days, this large bird will be the centerpiece on so many tables across America. And yet, very few of us feel confident in our turkey cooking skills. For good reason. We typically only cook a whole bird 1-2 times a year (which is not easy in the first place), with a good 11 months in between each attempt. It’s hard to feel confident in something you don’t make often. For the past 9 years, I’ve been making the same recipe. After 9 attempts, I’m ready to hurl my method into the internet—everything from the recipe to the tools.

Cooking & Baking

How to Make a More Flavorful Turkey This Thanksgiving

Looking for a way to make your Thanksgiving turkey even more juicy and delicious? Rubs, marinades and sauces can deliver a lot of seasoning to the surface of your bird but only sink in a few measly millimeters. Brining does a better job, but requires planning ahead and takes up valuable real estate in your fridge. We’ve found that the best way to add flavor and moisture to your turkey is by injecting it.

Cooking & Baking

Beet Cashew Hummus with Garlic Tahini Yogurt Swirl By Snixy Kitchen

Do you ever get so busy cooking your holiday meals that you completely forget about appetizers? This happens in our house all the time and we end up with chips and salsa or a sad cheese plate as our pre-dinner snacking spread. One of my goals for the holidays this year is to come up with as many make-head dishes as possible so I can spend the day-of enjoying my family and friends rather than stressed out and stuck in the kitchen.

Cooking & Baking

How to Spatchcock a Turkey (video)

Spatchcocking is a popular method for cooking turkey where you remove the neck and backbone from the bird, so it lays flat to cook quickly and evenly. When you spatchcock a turkey, the legs—which take longer to cook than the breasts—are on the edge of your pan where the heat is concentrated, and the air circulates best. This method exposes almost of the bird to high heat at the same time = more deliciously crispy, crackly skin. What’s more, spatchcocking cuts cooking time in half!