Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving stuffing. The biggest wrong? Sticking with the gluey mess that comes out of a box. You’re not saving yourself much time or money with that stuff.
CHOW Associate Editor Roxanne Webber shares the basic principles of timing for a simple Thanksgiving menu by demonstrating the things that people do wrong, including leaving too little time for the turkey to defrost (patience is key when H2O is changing state) and trying to cook everything at once. Do it right: Start defrosting the turkey Sunday, make sure you have your utensils on Tuesday, do your shopping on Wednesday, and make your stovetop dishes on Thursday while your turkey roasts; as the turkey rests, reheat the dishes that you made the day before.
CHOW Associate Editor Roxanne Webber stores the leftovers from a Thanksgiving feast the right way: by removing the meat from her turkey within a couple of hours of cooling, separating side dishes for repurposing later, and labeling the storage containers for easy identification.
CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving turkey. She suggests that you give yourself plenty of time for the bird to defrost (at least three days for a 15-pound turkey), and that, while roasting, you check the temperature regularly with a meat thermometer.
CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.