CHEF TRAIN: Sergio Casal, The Complex
Set a table showcasing foods from our bountiful peninsula.
Beer is the new wine at the Thanksgiving table. Traditionally, wine’s versatility was the answer for a long day of eating and catching up with friends and family: sparkling as a starter, white with dinner, red over conversation and dessert and, perhaps, a port as a finishing touch.
Start with what’s in season – and let it flow simply from there. An accent or a shake of spice can dress up cranberries, sweet potatoes, Brussels sprouts, and greens.
It’s the season for traditions. Especially during untraditional times.
Go easy on yourself. Buy the bread, and don’t buy plain bread unless you want to do more work. If you buy jazzed-up bread, you don’t have to cook/prep all those accents and aromatics. Just some of them (it IS Thanksgiving). Here’s the ingredient list: Pesto bread, with sautéed onions,…
When it comes to roasting a turkey for Thanksgiving, the No. 1 question is about timing. So here it is, based on USDA safety standards, for an UNSTUFFED turkey roasted in a pre-heated 325-degree oven: 8- to 12-pound turkey, 2¾ to 3 hours 12- to 14-pound turkey, 3 to 3…
Welcome to the Wine Concierge, a regular column in The Peasant Wife that introduces you to authoritative, informed and hospitable wine professionals working at the Garden State’s finest wine shops, folks who have as their goal matching you with the wines right for your plate, pocket and purpose.
Leftovers aren’t boring; they’re money in the bank! They’re jump-starters that pare down dinner’s ingredient list as well as its prep time. When you have leftovers, you’ve got a sous chef by your side.
