Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Dave DeWitt shares his favorite post-Thanksgiving strategies.
Get Stuffed: Smoked Turducken
The Romans had their traditions and later on, French charcutiers made galantines and terrines to entertain kings and other nobles. About 25 years ago, Chef Paul Prudhomme got credit for shining the public light on the modern take—turducken.
Gourdzilla III: Enter the Ninja
We’ve been on a pumpkin roll lately, so here are a few recipes perfect for holiday entertaining, including a spicy soup idea just in time for Thanksgiving.
Return of Gourdzilla: Maple Smoked Pumpkin Pie
Building on my happiness with the smoked pumpkin experiment, I got a little more ambitious: smoked pumpkin pie. Trot this one out for Thanksgiving and see what happens.
Using Green and Red Guajillo Peppers
One of our readers asked about using green guajillo chiles, and how to get them to ripen this late in the season. Dave DeWitt to the rescue!
Ask Chef Mike: Cherry Tomatoes and Peppered Vodka
One of Chef Mike’s favorite recipes is for “Bloody Mary Tomatoes.” These cherry tomatoes, marinated in a Bloody Mary mix, make a great appetizer for an adult party. You can dial up the heat by using peppered vodka made with this simple recipe.
Gourdzilla: The Pumpkin that Smokes Itself
Happy Halloween! This is a project I’ve wanted to try for years: turning a monster pumpkin into a smoker. The reasons why are (a) it’s the excuse I needed to play with one of these ginormous Gourdzillas, and (b) I like the idea of food that smokes itself.
