How to Make Thanksgiving Stuffing with Roxanne Webber
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.
How to Make a Moist Thanksgiving Turkey with Roxanne Webber
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.
How to Store Your Thanksgiving Leftovers with Roxanne Webber
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.
How to Time Your Thanksgiving Dinner with Roxanne Webber
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.
How to Make a Flaky Thanksgiving Pie Crust with Roxanne Webber
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.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.