Celebrity chefs -- they're just like us. Only with mega book deals, product lines, contracts with mayonnaise companies, a slew of sous chefs and a staff to clean up after them. Still, when it comes to food, most of 'em have a down-home and humble favorite that defines the holiday. Over the next few weeks, we'll share must-have festive fare from Rachael Ray, John Besh, Michael Symon and many more.
In this Slashfood exclusive, Chef Bobby Flay disses his mother's stuffing, goofs on his canned-cranberry-loving cousin and plays with a whole lotta mayo.
Buy Bobby Flay's books and read more about Bobby Flay on Slashfood.
Previously -- Marcus Samuelsson's must-have holiday dish -- which also involves vodka and red wine. Sensing a trend here...
On Thanksgiving, it's easy to overlook the main event for all the delicious sides. But with a turkey like this one, it's hard to deny the glory of such a proud bird.
Though many lust after a particular side dish, a turkey this juicy and golden reigns over any Thanksgiving table. As first-time Thanksgiving hosts know, it can be both the centerpiece and the biggest concern. (Ever see the deflated bird in National Lampoon's Christmas Vacation? If only the Griswolds had tried our brine recipe.) Nonetheless, Flickr user Coconut Recipe's perfectly roasted example is an inspiration.
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The joys of a holiday meal with family and friends can be less than abundant if you're the one putting the meal on the table. But don't worry -- your loved ones are forgiving, and most any culinary crisis can be patched over. Here's our quick fix guide to the most common emergencies. The Pilgrims had the Wampanoag to help them through the first Thanksgiving; you have us.
The Turkey Is Still Frozen
Give it a bath. You can safely speed up thawing by soaking the wrapped turkey in a sink full of cold water. Change the water every half hour or so. If you're starting with a rock-hard bird, you'll need thirty minutes per pound, so give yourself some time.
I Don't Know If the Turkey Is Done
If you don't own an instant-read thermometer, now is a good time to pick one up. It's really the only foolproof method for checking doneness. The thickest part of the thigh should be at least 170 degrees F, the breast 160. If you have to improvise, try slipping a knife deep into the thigh; the juices should run clear.
The Turkey Is Unevenly Cooked
If the breast is ready but the dark meat still undercooked (it happens to the best of us), slice the legs off and give them some extra time in the oven, preferably in a small roasting pan.
While last year's national turkeys pardoned on Thanksgiving by President Bush found homes in Disneyland, this year a farm animal rescue group is petitioning President Obama to send the turkeys to them instead.
Farm Sanctuary in Watkins Glen, N.Y., started an online petition, asking the president to let the national turkeys find homes in their turkey shelter instead of in the Magic Kingdom, Mother Nature Network reports.
"Historically these turkeys have been actually sent to farms where they're supposed to live out their lives, but they don't live very long lives," Farm Sanctuary president and co-founder Gene Baur told Slashfood.
"At Disneyland they don't' know how to properly care for them, and they feed them in such a way that they become overweight, which is what typically happens to these birds," he said. "We're hoping the president will send them to Farm Sanctuary where they will get the best care possible."
"The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon"
By Ann Lee
Photography by Julie Fay Insiders' Guide -- 2006 Buy it on Amazon
Though exotic cuisines may be daunting endeavors for many cooks due to foreign and sometimes costly ingredients, "The Little Saigon Cookbook" is a clear, straightforward cookbook that sheds light on the culture while making its cuisine approachable and delectable.
Interspersed with interesting stories about Vietnamese culture and traditions, the book is a well-thought out tribute to Vietnamese foodways -- with delicious recipes to boot, ranging from the obvious dishes to lesser-known exciting ones like the Shaking Beef Salad with Watercress and Tomatoes or Pork Braised in Caramel Sauce.
See what we tested and find out whether the book's worth buying after the jump.
These vibrant trays from Zankou Chicken has Beck singing their praises and the Los Angeles Times contending that there's "no better chicken anywhere."
As the fast food industry continues to expand, catering to more health-conscious foodies, Southern California chain Zankou Chicken is redefining the concept with its fresh Mediterranean cuisine. Renowned for its roasted chicken and pita bread baked on the premises, the chain also offers hummus, shawerma, falafel and a variety of kebabs, using 100 percent fresh products -- no cans, freezers, microwaves or preservatives -- and only the "finest ingredients."
But it's the secret Lebanese garlic sauce that's got Southern Californians hooked, a zesty combination of garlic, olive oil, lemon and potato, for texture, that has customers dipping in just about any item on the menu -- and proving that fast food may rise above the typical greasy-spoon burger joints of the past.
Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
The Thanksgiving turkey takes a flavor-trip south of the border. The unassuming turkey gets an aromatic, robust twist with a smoked paprika, cinnamon and toasted cumin seed rub. Pair it up with Butternut Squash and Pepita Dressing. And, if you really want to unleash the inner Tex-Mex, add queso dip to the Thanksgiving spread.
Get the recipe to this Southwestern take on turkey along with many others after the jump.
This Thanksgiving, whether you are roasting or smoking your holiday turkey, don't forget the most important step: brining.
Holiday magazines are filled with tips on how to prepare a perfect turkey, from wrapping the turkey in cheesecloth while cooking to rubbing the turkey with "dry brine."
I have experimented with almost every technique I have come across and in my opinion, the best method is good old-fashioned brining. Although you have to plan in advance, brining is an easy process that yields the most flavorful, juicy results.
Acknowledging that even the most fastidious foodies can't say no to Popeye's spicy fried chicken, Dirty South Wine'sHardy Wallace has made the dish the centerpiece of what he claims is the world's first-ever online food-and-wine pairing competition.
"There are a lot of online wine tastings, but no one ever does pairings," Wallace explains. "As much as I love wine, it's useless without food."
Wallace has recruited five respected wine experts to submit their picks for the best vino to sip with Popeye's celebrated chicken, Cajun-battered fries and red beans and rice. He and 50 friends will sample the selections at a party next Wednesday; While the festivities will be live-streamed from Wallace's house, he's also urging wine-and-chicken lovers to play along at home and report their findings via Twitter.
At stake is the title of Dirty Bird King (or Queen) -- and a lifetime of potentially enhanced Popeye's enjoyment.
and read more about Bobby Flay on Slashfood.
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