Reverse-searing has flooded the blogosphere recently. So you might be surprised to learn that it's been around since 2001 when one Christopher Finney, member of the competition cooking team Iron Pig BBQ, claims to have invented it
For as long as I can remember, the global turkey and ham conspiracies have worked hard to sell hundreds of millions of turkeys and hams to a populace convinced that the holidays are synonymous with these foods. This year, I had a flash of insight.
With the winter holidays coming up, it's a great time to stock up on wine. Argentine wines are meant for sharing and celebrating, so there are plenty to fit the bill. Here are some of our favorite pairings.
One year, I said, "Enough! Enough, I said. I have Thanksgiving traditions in my heart that I want to experience with my partner, who is my family." So we decided that we would go out for dinner after spending the noontime meal with someone else's family.
The traditional meal is one of the best parts of any holiday. But I've got to admit, being able to alter the beloved Thanksgiving menu, and combine it with the delicious Hanukkah menu, no less, brings a certain excitement.
I'm not trying to impose or advocate a vegetarian lifestyle for everyone. But as we celebrate our different holidays, we might pause, if just for a moment, to remember and appreciate where our meal came from.
This holiday season, intersperse these kinds of meals and the inevitable "what's for dinner?" won't send you down the fast food or takeout path. Your body and wallet will both send thank you notes come the new year.