Roasting a turkey? Don’t throw away the carcass! Do what my mom has done for years and cook jook, aka congee. Call it what you want, this rice porridge hits the spot on a chilly day. It’s a humble dish, but it is amazing….
I did it. I cooked my first turkey and prepared a Thanksgiving spread on my own with one oven in five hours – and you can, too. The trick? Keeping the menu simple and planning ahead. For a no muss, no fuss meal, read on to see what I whipped up for my latest collaboration…
I don’t prepare many recipes twice, so you know I must really like something if it makes a repeat appearance in my kitchen. It’s been eight months since I first baked these sugar buns and, if I recall correctly, I ate the entire batch (though not in one sitting, thankfully). They are that good.
Growing up, fried rice made a regular appearance on the kitchen table – for breakfast, lunch and dinner. That’s because my mom refused to let leftover cooked white rice go to waste. She could deftly transform the cold, hard grains into a satisfying dish the whole family enjoyed. It was also her smart way of repurposing food.
While we’re well into November, warm temperatures linger in the Bay Area. But that hasn’t stopped me from going into full fall mode in the kitchen. I’m already planning my Thanksgiving menu and stocking up on pantry staples and seasonal ingredients, like fresh cranberries, holiday spices and Brussels sprouts on the stalk.
No salad or bowl of soup is complete without a side of bread. Whether it’s a piping-hot popover, piece of focaccia or crusty French baguette, it’s what rounds out makes the meal. But for a change of pace, I like to serve grissini – long, thin, crispy breadsticks – plain or topped with seeds.