Once the goose is fully cooked, take the bird out of the oven and let rest for 20 minutes in a warm place in the kitchen. Be sure to reserve the juices in the oven tray to use as a rich sauce.
Yet this year on opening day, rather than being one of the first through the doors, I sat home on my couch, feeling anything but inspired. Then my phone chimed the sound of a text coming through, a friend who always flies in for StarChefs.
There are many factors to consider when choosing a potential career; pay, prospects the elusive work/life balance. However too few people consider whether their chosen profession would in fact help them survive a zombie apocalypse.
It's not just you. Chefs are sick of the déjà vu, too.
Tips from the experts to get you through the season.
Aside from the fact that in restaurant kitchens everything is prepped and ready to go ahead of time, at home the knives aren't as sharp, the recipes might not be memorized, and, well, the person cooking the food isn't a professional chef.
I've found that the best way to cook a 10lb turkey is in a cold oven. Using this technique will take a minimum of four hours but its well worth the wait... we're on Caribbean time, man!
Is it a bit much to say that we are in the midst of a Food Revolution? I suggest that depends on how you view the current conditions on your plate, in your family, in your community, in our nation.
How scary could it really be to cook for someone that loves Top Ramen?
A kitchen can be a war zone.
Ever since my first visit to New Mexico in the 1970s, I've harbored a fantasy that my life would have a kind of Georgia O'Keefe final chapter.
Like the wine lists required even in today's most casual settings, it is time to list on menus the sources and the practices of the fisheries we are eating from.
It's hard to picture a whole hog when looking at a plastic wrapped pork chop in the grocery story.
From ridiculously talented teen chefs to a new crop of young food fanatics, the culinary world is getting cooler every day.
You can't sit with us, spring mix!
This was a meal in which every course was full of fresh flavors and unexpected, delightful combinations.
We're here to propose a radical idea: that it's about time we tip the people who help put our meals together.