Don’t banish fidgety kids to the corner! Try these smart tactics?from magic tricks to waiter service?to keep them engaged. Read full article at Real Simple.
Few holidays inspire as much anticipation as Thanksgiving. In-laws and cooking? The stakes are high, and something could go wrong at any moment. Fortunately, with a little food science and common sense, you can avoid the pitfalls that sitcom writers love to rely on. Read full article at Shine.
Wow your family and friends with these healthy Thanksgiving dessert recipes. These delicious Thanksgiving dessert recipes are healthier version of your favorites?pumpkin pie, apple pie, cranberry cake and more. And many of them can be made ahead, so you can bring them along to wherever you’re having Thanksgiving dinner. Get the recipes at Eating Well.
You’ve bought it, stuffed it, cooked it, and now you have to carve it. If you’re daunted by the task?some of the best cooks are?just remember that carving a turkey comes down to simple technique. Follow the easy steps in this video at Real Simple.
Five years ago, the L.A. Times Food Section held a turkey taste test that changed the way they (and a lot of others) talk about Thanksgiving.
Under the vigilant eye of Russ Parsons — longtime Food Editor at the paper and author of How to Read a French Fry — four birds came to the table, and a simple new technique had the panel smitten.
The bird had been dry-brined (though the term “dry-brining” wasn’t being tossed around much yet). In less-fancy words, a few tablespoons of salt had been sprinkled on it a few days ahead.
Because of this, the turkey was well-seasoned through and through, and had all the juiciness of your average wet-brined turkey, without its sometimes off-putting texture (we’ll come back to that later). It tasted like turkey, but turkey having a very good day. Learn how to dry-brine your turkey at Shine.
The flavors of Mexico are now as much a part of our national palette as traditional roast turkey and apple pie. This year, add some spice to your Thanksgiving table with chile-rubbed turkey, brussel sprouts with chorizo, and Oaxacan stuffing. These dishes feel at home next to southwestern favorites like Texan-style queso dip and jalapeno cornbread, and carry enough variety of flavor, from sweet to spicy to savory, to have something for everyone. Get the menu and recipes at Saveur.
No question is too tough for these turkey talkers, and they are ready and excited to tackle any challenge you throw at them. Give them a call at 1-800-BUTTERBALL or email them at talkline@butterball.com throughout November and December.
Here are five simple swaps for Thanksgiving dinner, courtesy of the all-new Eat This, Not That! 2012. Choose smartly and you’ll still walk away from the table satisfied—but with 1,200 fewer calories in your belly. Make the same swaps when you reheat the leftovers, and you’ll actually start shedding pounds this holiday season! Learn more at Yahoo! Health.
What do I do if the turkey is still frozen? Should I baste it or not? How do I tell when it’s done? Check out this guide to get you over some of the holiday dinner’s most common hurdles at Real Simple.
Get Thanksgiving e-cards at Hallmark. Choose from 36 free and subscription only designs including Peanuts, Thomas Kinkade, Maxine and Nature’s Sketchbook. Purchase a subscription and send unlimited e-cards for just $12/year. View the entire collection here.
