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Holiday Brunch Recipes: Thomas Keller's Buttermilk Biscuits & Poached Eggs

Posted 10.05.2011 | Home

Acclaimed Chef Thomas Keller appeared on CBS' Early Show Friday morning with host Harry Smith (long recovered from his Katie Lee-inflicted mandolin ac...

WINES FOR THANKSGIVING: Picks From 10 Winemakers & Experts

Adam Morganstern | Posted 05.25.2011 | Home
Adam Morganstern

**Scroll down for picks & tips on picking the best wine for Thanksgiving from winemakers and wine experts** Thanksgiving is the clusterf*ck of wine h...

7 More of the Most Annoying Wine Words

Snooth | Posted 05.25.2011 | Home
Snooth

Okay, so you guys got into the spirit with the first "Annoying Wine Words," and even called me out for my use of some of those wine words! I admit it,...

Mangalitsa Mania: The Kobe Beef of Pork on More NYC Menus

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

Enjoy the video from my fall tour at Mosefund Farm. You'll learn about the breed itself, meet the wooly pigs, and see how happy heritage "old world" Mangalitsas are raised.

Honest Cooking And The New Nordic Cuisine

Kalle Bergman | Posted 05.25.2011 | Home
Kalle Bergman

Scandinavian food doesn't require a lot of weird ingredients, spices you've never heard of before, or techniques that take seven years of culinary training to master. It is usually very simple.

Kitchen Science Guru Harold McGee's Top Thanksgiving Cooking Tips

Associated Press | MICHELE KAYAL | Posted 11.23.2011 | Home

Associated Press: As Americans we believe we can have it all. But there's nothing like struggling to roast a Thanksgiving turkey to shatter the myth. ...

The 5 Biggest Thanksgiving Turkey Mistakes & How To Avoid Them

EatingWell | Posted 05.25.2011 | Home
EatingWell

Even though Thanksgiving isn't upon us yet, it’s time to talk turkey. Buying and roasting a bird can be intimidating, especially if you’re a firs...

Franglais: Green Egg Three-Ingredient Soufflés and Ham

Kerry Saretsky | Posted 05.25.2011 | Home
Kerry Saretsky

I am an inveterate breakfast skipper, but during the holidays, breakfast is the cornerstone of hospitality. Impossibly early breakfasts on Christmas day, or tide-me-over brunches before a 6 o'clock turkey. It's a fact of life: guests expect breakfast.

Thanksgiving At Restaurants: A Look Inside

Posted 05.25.2011 | Home

New York Times restaurant critic Sam Sifton writes today on what he describes as the mostly-in-New-York phenomenon of the restaurant Thanksgiving, whi...

Saul's Scallops from the Brooklyn Cookbook

Big Girls, Small Kitchen | Posted 05.25.2011 | Home
Big Girls, Small Kitchen

A few weeks ago, our friends over at William Morrow, the publishing house that is putting our BGSK baby on the shelf, sent us each a copy of The New B...

Edible Centerpiece: Is It Possible To Eat Indian Corn?

Joshua Stokes | Posted 05.25.2011 | Home
Joshua Stokes

I bought this bunch of corn below the other day at the market and the vendor told me I couldn't eat it. Because, he said, "it wasn't grown to be eaten...

Craft Thanksgiving on ICE

Jennifer McCoy | Posted 05.25.2011 | Home
Jennifer McCoy

Thanksgiving is a chef's holiday. I don't know a single chef who doesn't love it. Yet every year, I find myself at work on Thanksgiving instead of enjoying the holiday at home with family and friends. Such is the nature of the service industry

Hillary Chats Chips, Food Temperatures & Negotiating Takeout With Bill On 'Hamish & Andy' (VIDEO)

Posted 05.25.2011 | Home

*Scroll down for video of Hillary's conversation with Hamish & Andy* Secretary of State Hillary Clinton and Defense Secretary Gates are down under th...

A Day in the Life of a Winery at Harvest

Trent Preszler | Posted 05.25.2011 | Home
Trent Preszler

We recently completed harvest season at Bedell Cellars, an artisanal winery on the North Fork of Long Island. During harvest season throughout the wor...

Countdown to Thanksgiving: 4 Things You Can Do Right Now to Get Ready for Thanksgiving

EatingWell | Posted 05.25.2011 | Home
EatingWell

I know it's a little early, and the last thing we need are the holidays encroaching on our lives sooner than they already do. But before you know it, ...

Yo-Ho-Ho And A Snifter Of Rum: Sipping Rums To Enjoy Without Paper Umbrellas

Tony Sachs | Posted 05.25.2011 | Home
Tony Sachs

Say the word rum, and the image that will pop into most people's heads -- well, the ones who don't instantly conjure up a pirate going "arrrrgghhh" --...

How Fast Can John Bil Shuck Oysters

Josh Ozersky | Posted 05.25.2011 | Home
Josh Ozersky

You're not going to believe this one. When I watched this guy John Bill shuck oysters in this video, even I thought it was in fast motion. It isn't. T...

The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!

Meathead | Posted 10.04.2011 | Home
Meathead

This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.

6 Foods to Ward Off Garlic Breath

EatingWell | Posted 05.25.2011 | Home
EatingWell

Garlic is one of those ingredients that I always have on hand: there’s a bulb on my kitchen counter and a jar of minced garlic in my fridge. I love ...

Franglais: Moules Marinière over Spaghetti

Kerry Saretsky | Posted 05.25.2011 | Home
Kerry Saretsky

To me, when travelling, there are two kinds of places: those places you plan and plan to go to, and the places in which you suddenly end up. Though I...

The 12 Types of Wine Lovers: Which One are You?

Snooth | Posted 05.25.2011 | Home
Snooth

We all think we're wine lovers, but the truth is some of us love wine while others love those who love wine, or love the wines of others, or love hoar...

Susur Lee's Singapore Slaw

Josh Ozersky | Posted 05.25.2011 | Home
Josh Ozersky

For a chef, being famous for a slaw should be a comparable indignity to a poet beloved for his punctuation, or a porn star celebrated for his line rea...

San Francisco Bans The Happy Meal

Posted 05.25.2011 | Home

San Francisco has banned the Happy Meal, on the day of the return of the McRib no less. The San Francisco Board of Supervisors earlier today passed an...

Steaks Fit to Thaw a Logger

Ben Eisendrath | Posted 05.25.2011 | Home
Ben Eisendrath

The advantage of a roast is that it cooks artfully, gradually, and because of its size and fat composition resists overcooking or dryness. It is forgiving.

The Mousse That Roared

Laura Silverman | Posted 05.25.2011 | Home
Laura Silverman

I'm definitely a food snob of sorts. I've been known to get all uppity about faux this and that, things masquerading as other things. Margarine. Tofur...