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If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a... read more If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a bunch of accessories. We wore heatproof rubber gloves and safety goggles to protect our hands and eyes while we fried. Safety first! And on that note, it can’t hurt to have an all-purpose fire extinguisher on hand—just in case. Game plan: Be sure to give your turkey a full night in the fridge with the rub on it to allow the flavors to fully penetrate. Also, at frying time, give your oil plenty of time to heat up. It took ours about 40 minutes to come to temperature each time we tested. And be sure to thoroughly read through the instruction booklet that comes with your fryer before use! This recipe was featured as part of our Thanksgiving, Southern-Style menu. INGREDIENTS For the rub: 1/2 cup packed dark brown sugar 6 tablespoons dry mustard, such as Colman’s 6 tablespoons kosher salt 2 teaspoons filé powder 2 teaspoons hot paprika 1/2 teaspoon freshly ground black pepper For the turkey: 1 (15- to 18-pound) fresh turkey Peanut oil for frying (about 4 gallons, see note below) INSTRUCTIONS For the rub: Combine the rub ingredients in a mixing bowl and set aside. For the turkey: Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight. Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey. Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F. Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve. Note: To figure out how much oil to use, try this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use.
Ruby red grapefruit juice casts a pretty hue over this margarita. Buy bottled juice so you can sip the frosty refresher year-round. Make and freeze it ahead to get slushy results and save time right before your party. Make Ahead
This Croatian-Serbian recipe for meat burek or burek s mesom is made with flaky filo dough and ground beef. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. They can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or the main course when they are usually served with kefir to drink. Compare this recipe with meat burek recipe #2, cheese burek recipe #1, cheese burek recipe #2, and follow these easy steps for how to make burek. Makes 8 to 10 servings Beef Burek or Burek s Mesom
Layers of coconut sponge cake, raspberries, tapioca, and bourbon-stewed peaches in easily portable mason jars make this trifle perfect for summer picnics. The compote and the cake can be made up to two days ahead; store them in airtight containers in the fridge. This recipe was developed by assistant editor Anna Stockwell for summer beach picnic.
For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.
Tamales can be labor intensive, but most of the work goes into the filling. These cheese tamales are made with salsa and grated cheese, so the filling and corn masa are quick and easy to prepare. Then it's just a matter of assembling the tamales and steaming them. Tamales are perfect for breakfast or lunch - they can be reheated quickly in the microwave. Fill them with whatever takes your fancy - BBQ, chicken salad, leftover roast chicken - anything at all. You can even make small appetizer-size tamales.
This recipe makes use of summer-fresh produce in a filling meatless entrée.
This recipe for Jewish onion rolls produces a moist crumb and a great dinner roll. It's from Eadie Appelsies of Merrillville, Ind., who made 300 with a friend for her grandon's bar mitzvah. You might be interested in How I Learned to Cook Jewish Food. Makes about 4 dozen Jewish Onion Rolls
The slow cooker makes easy work of this pulled pork recipe. Serve on hamburger buns, if desired, for a hearty and satisfying sandwich.
Tomato and onion give flavor to this quick version of beef stew, featuring sautéed steak cubes.
This rich dish balances sweet and tart flavors from the cranberries with savory notes from the pork and sage. Garnish each serving with a fresh sage sprig.
Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones. Prep: 58 min. Make ahead
This dramatic 12-inch French apple tart will elicit a wow from your guests. They will never know that this dessert uses only six ingredients and bakes in just half an hour.
No campfire needed for this clever dessert. You can enjoy these familiar flavors year-round indoors! Prep: 5 min. Cook: 2 min.
This clever recipe combines two cakes in one: gingerbread and cheesecake. The cheesecake half is light and creamy, with a pleasant tang from quark (a soft, unripened cheese that's similar to sour cream), while the gingerbread half is fragrant, moist and delicately spiced with cinnamon, nutmeg and ginger.
Bubble tea, the popular drink that originated in Taiwan, gets its turn here as a frozen pop. The tapioca pearls start out solid, but they slowly thaw and turn chewy in your mouth. It’s a little like the bubblegum ice cream of your youth: After the creamy part is gone, the pearls remain to prolong the fun. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks. What to buy: Black tapioca pearls, sometimes called boba or bubbles, are made of cassava root and brown sugar and are about the size of large peas. They are sold vacuum-sealed in the dried goods section of Chinese supermarkets or online. Do not purchase white tapioca, which is unflavored. Chinese brown sugar, sometimes called Chinese brown candy, is made from unrefined cane sugar and has deep caramel flavors. It is sold in blocks or planks in the dried goods section of Asian supermarkets. Do not purchase rock candy, which is pure crystallized sugar. If you... read more Bubble tea, the popular drink that originated in Taiwan, gets its turn here as a frozen pop. The tapioca pearls start out solid, but they slowly thaw and turn chewy in your mouth. It’s a little like the bubblegum ice cream of your youth: After the creamy part is gone, the pearls remain to prolong the fun. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks.
Prep: 15 min., Bake: 30 min. Your family will definitely want to rise, shine, and dine when they smell these baking in the oven.
Use a wire grilling basket for the onion and bell pepper so they don't fall into grill. If there's enough room on your grill, you can heat the tortillas as the onion mixture and tempeh cook. Wrap in heavy-duty foil, and grill 5 miutes or until thoroughly heated.
The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.
Daniel Orr's family grows several hundred acres of soybeans on their Indiana farm, but he never actually ate one until he lived in New York City and started ordering edamame at Japanese restaurants. Here, he tosses the beans with Indian spices (pickle masala) and olive oil.
Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.
Take this drink on the go in a thermos, or let its sweet, spiced scent fill your home. Applejack is a cider-based brandy; Calvados, the French version, would also work in this drink.
No matter where I am in my day, I find split pea soup a calming and soothing treat. This version is perked up with the addition of sweet and tart Meyer lemons. It freezes well, so make enough to put some away for another day. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
These are deconstructed chocolate truffles and if you arrange this nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own, I?m telling you, you?ll have some excited guests. It?s interesting, it?s different and to be able to make your own truffle is really quite cool, not to mention delicious. It?s worth remembering that chocolate is friends with lots of different types of booze so, if you prefer, you can swap out the brandy here for rum, whiskey or red wine.
This crisp, creamy salad is good with burgers or fish sandwiches. Add a dash of hot sauce to mustard mixture for extra spiciness.
Fennel, which tastes faintly of licorice, makes a great base for a Zin-friendly salad. Prep Time: about 25 minutes. Notes: Paper-thin strips of fennel are easy to cut on a mandoline. We like this slaw after it has been chilled in its dressing overnight, but it's also good after just an hour.
Prep: 15 min.
Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles in the sauce to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.
"Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.
Category Finalist: Entrées. "I like to serve this with long-grain and wild rice and steamed sugar snap peas for an elegant, healthy meal. I created this recipe to combine my love of steak with my kids' fondness for Asian foods." --Teresa Ralston, New Albany, OH
Single-malt Scotch has a highland fling with some ginger liqueur.
Mary Odson's sister Cathy came up with these bars, which have a nutty, streusel-like topping and a crisp shortbread crust.
You can use a grilling basket to make it easier to handle the vegetables as they cook. If you can't find a loaf of ciabatta, use focaccia.
Soaking mustard seeds in beer instead of wine gives a hoppy, rustic flavor that goes perfectly with grilled or braised dishes. Use this mustard on anything you’d drink a beer with, like sausage, or in a marinade for pork or steak. What to buy: Caraway seeds have a mild anise flavor and are commonly used in European dishes like sauerkraut. Feel free to experiment with other types of herbs or seeds such as dried thyme or cumin seeds. Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.
Hands-on Time: 15 min.; Total Time: 7 hr., 15 min.
, I decided to modify the recipe by using most of the same ingredients, but making it a baked dish rather than a tagine.
Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.
This recipe is also delicious with peaches or nectarines in place of the mangoes.
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with an arugula salad. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Use the cilantro-ginger sauce as both a marinade and a serving sauce.
Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin. This recipe goes with Roasted Pork Tenderloin
This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.
Mardi Gras season is often accompanied by king cake, a pastry that has an interesting story behind it (yes, there’s usually a plastic baby inside this cake, but don’t let that scare you). There are many versions, but no matter how you slice it, it’s pure deliciousness. Our twist on the classic is a nod to the culinary and cocktail culture of the Big Easy: tender, buttery brioche filled with spiced pecans and doused in a bourbon-tinged glaze. What to buy: Tradition dictates that a toy baby be hidden inside the cake, and the person who gets the slice with the baby is to hold the next king cake party—a practice that happens regularly from Twelfth Night until Fat Tuesday. Whether you follow the tradition or not, you can buy plastic babies online. Sanding sugar is sometimes labeled pearl sugar and can be found in gourmet grocery and cooking stores. If you can’t find it, just sub in some granulated sugar. This recipe was featured as part of our New Orleans King Cake for Mardi Gras story.