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This is a straightforward pasta — my favorite kind — with mostly basic pantry ingredients and a couple of things to wow it up. The breadcrumbs (poor man’s Parmesan!) might seem trivial, but don’t skip them; they add a wonderful, crunchy texture. So grab your can opener — this pasta is dead-simple and it will feed a crowd!
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Lazy mornings. Extra cups of coffee. Blankets on the couch. Pajamas until noon. Isn’t this what long holiday weekends are all about? Well, these things and brunch, of course. This weekend you have a little extra time to make apple fritters or a batch of pumpkin cinnamon rolls, so go for it!
Here are 20 of our absolute favorite brunch recipes, from make-ahead winners like Ham and Cheese Breakfast Casserole to perennial crowd-pleasers like our Lofty Buttermilk Pancakes (which really are so very lofty). Here’s wishing everyone a very happy, very merry holiday weekend!
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This recipe makes far more than enough for one meal, and the leftovers are great warmed or straight from the fridge. Hence, a dinner-to-lunch recipe! The fresh-cracked black pepper really makes the dish, so don’t be shy about laying it on.
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Yes, that leftover Thanksgiving turkey, carcass and all, is going to be staring you in the face on Thursday night. Do you know the best way to take it apart and store it? Or do you just loosely drape some plastic wrap or foil on top, shove it into the fridge, and plan to deal with it another time?
Let’s walk through the best ways to take apart and store your leftover turkey!
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We’ve always found that being told how to check the internal temperature of the turkey in one line of instruction is very different than actually doing it. And when we’re talking about not only our own health but that of our guests as well, we don’t want to get it wrong!
Here is how to take the temperature of your turkey and make sure that it has arrived at the safe internal temperature for eating.
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Sangria is one of my favorite things. It combines fruit, which is good, and wine, which I love, into something absolutely divine. And you don’t even have to buy expensive wine. There are those who advocate using good wine for sangria, but I’m a firm believer in finding a great budget buy at the grocery store. Seeing that three-dollar wine transformed into something delicious and drinkable is nothing short of magical.
Here are a few sangrias that are perfect for autumn, from Thanksgiving to Christmas, and everything in between.
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I’m on the record as saying Thanksgiving leftover recipes are a bit silly. Most Thanksgiving leftovers are perfectly good reheated. I don’t need too many ways to eat leftover stuffing, for instance; straight out of the dish is generally quite good enough (although pan-frying as a reheating method is pretty sublime).
But there are a few opportunities to not just use up leftovers, but to make something wholly new and delicious out of them. Mashed potatoes often aren’t as good reheated as they were fresh, and as I had a mound of them left over, here’s what I made: Crispy, creamy, cheesy mashed potato puffs.
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You’ve roasted your turkey, and now it’s time for for gravy. You don’t need a recipe; this step-by-step guide will show you how to make delicious gravy to smother your mashed potatoes and gravy.
The deeply browned and greasy scrapings from the bottom of the roasting pan might not look like much when you first take the turkey out of the oven. But those drippings are Thanksgiving manna. Let’s make some gravy.
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Are you hosting a smaller Thanksgiving this year? Don’t bother with a whole turkey — just roast a turkey breast! One half-breast or even a whole turkey breast makes more than enough for a small party of four to six. (And yes, you’ll still have plenty of pan drippings to make gravy.)
Turkey breasts are also a cinch to roast. No flipping, no basting, no fuss. Here’s a recipe to show you how to do it, step by step.
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Thanksgiving is just around the corner, but I’ve already jumped ahead in anticipation of turkey soup — which is, honestly, much more exciting to me than roasted bird. Save that carcass and pick out a recipe; the broth from turkey is incredibly nourishing and a treat to look forward to.
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