The New York Times National Editor and former restaurant critic Sam Sifton has hinted to a October 30th release for his new book Thanksgiving.
We previously brought you the news of the book which will feature some of Sam's wisdom gained after years answering readers food queries. As well as tips and advice the book will also include a number of recipes from the author, however it's the tips and tricks he's passed out during the holiday period for so many years that many will be looking forward to.
Suppose the size of your Thanksgiving or Christmas turkey is a bit too much for your family. In that case, you can always remove the wings and save them to make crispy baked turkey wings a couple of days later.
There's nothing more perfect than bringing home a freshly-baked baguette from the boulangerie. But, there's also nothing worse than waking up to a stale baguette for breakfast. Here are a few tips to avoid disappointment.
Pome fruits have a high pectin content and tend to be quite acidic. These characteristics make pome fruits well suited to jams and jellies and also make them well suited to flavourful vinegars and alcoholic drinks.