When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird.
Special thanks to The International Culinary Center
These easy salmon croquettes use fresh salmon in place of canned, a simple swap that packs a big flavor punch. Pair these salmon croquettes with a green salad, such as our vibrant All the Green Things Salad.
Classic salmon dip boasts one of our favorite sources of Omega-3 fats—and our mayo-free version is just as satisfying and indulgent, thanks to Greek yogurt and Neufchâtel cream cheese. Scoop up this savory salmon dip with warm naan bread, whole wheat
Chef Jansen Chan (The International Culinary Center) teaches us two great baking decorating techniques in one (royal icing and sprinkles). Nothing says you care more than decorating your Friendsgiving cookies or cake with your own homemade sprinkles.