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.
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.
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.
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.