Tagged: WFAEats

Got an art lover who’s also a foodie on your holiday shopping list? Here’s a tasteful gift idea: commemorative Andy Warhol cans of Campbell’s tomato soup.

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"Spatchcocking." If it’s happening around here this Thanksgiving, nobody’s talking about it – yet.

The peculiar term is probably English in origin. It describes an unusual way to prepare a chicken or turkey, and it’s unlike the traditional Norman Rockwell presentation we’re used to. Yes, those rounded mounds of roasted poultry look beautiful. But too often, their crispy skins hide dried-out white meat, still-pink dark meat - or both. It’s difficult to cook something the size of a turkey evenly. Harder still to keep it moist and flavorful.

Bitter Orange Marmalade made with Seville Oranges is one of life's truly great pleasures. The intensity of the orange, the bitter-sweet finish that mixes with melted butter on good toast is something that could inspire sonnets.

So humbly, I go into making marmalade from the abundance of lemons in my kitchen. It is worth noticing that some recipes ask for the white pith to be removed, some include the entire lemon, some just peel and lots of interesting versions in between.

Turkish food is addictive. Once you have tried authentic Turkish pilav, kebab, or borek—whether back in your grandma’s kitchen or in a hole-in-the-wall restaurant during your travels—there is no turning back. You keep searching for recipes, trying every restaurant that has a Mediterranean ring to it, or make plans to go back again. You can not get enough of it.