http://www.thekitchn.com/feedburnermain
Mashed potatoes should be so good they don’t even need a drizzle of gravy. That means they need to be light and fluffy, creamy and rich, and decadently buttery. For so many of us, Thanksgiving just isn’t Thanksgiving without them.
So how do you master the mash? Here’s everything you need to know to achieve mashed potato greatness.
http://www.thekitchn.com/feedburnermain
For anyone cooking Thanksgiving dinner, remember that you’re allowed to take some shortcuts here and there — in fact, we encourage it! It is worth your own well-being to lean a little on store-bought saviors; the meal will still be just as delicious and memorable.
Case in point? Dinner rolls. Yes, from-scratch rolls are pretty fantastic, but store-bought rolls can be too — they just need to be jazzed up a bit. Here are three ways to do just that.
http://www.thekitchn.com/feedburnermain
Choosing just the right recipe for your office Thanksgiving potluck (aka Worksgiving), calls for a few smart considerations. The best recipes for office potlucks must hold up well when made in advance, be easy to transport, and don’t need to be refrigerated or reheated if possible. Don’t forget to take into account any allergies or food restrictions your coworkers might have.
Whether you’re bringing the main dish or sticking with an appetizer, side, or dessert, these 15 recipes are your best choice for impressing your coworkers.
http://www.thekitchn.com/feedburnermain
There is no denying that the three-pound, five-dollar rotisserie chicken from Costco is not only a time saver for quick weeknight meals, but also a great way to make your dollar stretch. I mean, one person can eat the same chicken for five straight days! But as you toss that rotisserie chicken into your cart, are you checking the ingredient label? Truth be told I haven’t been, but I might start — and here’s why.
http://www.thekitchn.com/feedburnermain
What’s going on your Thanksgiving dessert table this year? From coast to coast it seems there is always a requisite pumpkin pie (mine has fresh ginger and a graham cracker crust). Pecan and mince pies are also required in some gatherings. But after those staunch traditions come the corner desserts, the one or two wild cards squeezed in between pies for post-dessert nibbles, or to satisfy those who will just never love pumpkin pie. These are often the most interesting desserts on the holiday table — Aunt Sue’s bourbon balls, the Canadian cousins’ Nanaimo bars, Mom’s cranberry cake.
These fill-in desserts are some of my favorites on the holiday table, so that’s what we’re talking about today.
http://www.thekitchn.com/feedburnermain
Okay, we’re not going to win any awards for thinking up this combination, but hey — these potato bites are easy, delicious, and perfect for a sports-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports-bar food, like little deconstructed potato skins.
http://www.thekitchn.com/feedburnermain
Turkey and stuffing are the stars of Thanksgiving — and they’ll make an even better impression when paired with some really good wines. Where to shop? Trader Joe’s is the place to go for inexpensive wine. They have an amazing selection, and it’s no trouble at all to find some really great options for less than $12. It’s even possible to spend less than $6 and still find something that will taste great with grandma’s sweet potatoes.
Stock up now, because the last thing anybody wants is to run out of wine during Thanksgiving dinner.
http://www.thekitchn.com/feedburnermain
If you’ve walked past the refrigerated section at the grocery store lately, you’ve noticed that milk doesn’t just mean milk anymore. In addition to that OG dairy product, the shelves are now crowded with countless varieties of plant-based and non-dairy milks, including soy, almond, coconut, rice, pea, and hemp versions (and probably a few we left out). But according to a recent statement from a pediatric organization, there’s really only one milk option when it comes to filling your child’s sippy cup.
http://www.thekitchn.com/feedburnermain
For the last few years, the folks over at Barilla have held a tasty competition where they see who can come up with the most innovative pasta design. As you might know, how a noodle or pasta shape is made can affect how it tastes, feels in your mouth, and holds onto sauce. Italian grandmas would be ecstatic if they only knew their handmade craft has been turned into something so, so cool. Want to see how it works?
http://www.thekitchn.com/feedburnermain
Oh, the office Thanksgiving potluck (aka Worksgiving). Sigh. You’ve had a billion reminders, you knew it was coming, and you’ll still probably end up scrambling a bit in the morning. Getting out the door on a regular morning is hard enough — never mind doing it while also remembering the special casserole/dip/mac and cheese you made the night before. You’re bound to forget something.
And you will, according to our very own own Human Resources Manager, Louisa Smith, who is always in charge of organizing our company’s holiday potluck. It’s true: She says there’s one thing people never remember to bring.
Make the party run smoother — and help out your office’s Louisa — by remembering to pack this one thing.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
