Mark Dommen, chef-partner of San Francisco’s One Market Restaurant, advises viewers against the wrong turkey-carving approach at Thanksgiving: Do not use a dull knife, do not carve at the dining table (as much as you might want to), and do not hack at your bird willy-nilly. For a full list of dos, watch the video. For CHOW's delicious roasted turkey recipe, click here.
If any region has mastered the art of deep frying food, it’s most certainly the South. Join Ray Lampe, Florida restaurant owner Dr. BBQ, as he takes us through the steps of deep-frying a turkey for your Thanksgiving Day meal!
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.