If you are freaking out about how to brine your turkey – and where to find a container big enough to hold the bird AND the water – this recipe will come to your rescue. It’s a dry-brined alternative from Rick Rodgers, author of “Thanksgiving 101,” which calls for a turkey-size oven bag , and that’s it. No sloshing, no dripping, no bags of ice to keep the whole thing cold in a cooler. Just slide the turkey into your… Read More »
Most people want to eat the same things on Thanksgiving. The kids clamor for the canned cranberry sauce. Aunt Hilda brings her green bean casserole made with mushroom soup. And Uncle Bert bakes up a sweet-as-corn-syrup pecan pie. My family comes from New England, where change does not come easily. Everyone vacations at the same lake every year, so when it comes to Thanksgiving, tradition reigns. Yet my brother , who just got back from a hunting trip… Read More »
Thomas Keller, chef/owner of the French Laundry and Bouchon in Yountville, has written best-selling cookbooks about these two restaurants that have come to define Wine Country dining. This month, he released another tasty tome, “Bouchon Bakery” (Artisan Books) highlighting the little bakery he opened next to his French bistro in July 2003. The chef not only wanted to bake his own bread but to create croissants, macarons, tarts and mille-feuilles for the enjoyment of all. “One of the… Read More »
The New York Times’ chief wine critic, Eric Asimov, is paying a visit to the Hotel Healdsburg at 6:30 tonight for a talk about his new book, “How to Love Wine,” hosted by Copperfield’s Books. The book is part memoir and part manifesto from the down-to-earth critic, who shares his tips and his passion for tasting with oenophiles and beginners alike. Asimov will pick three of his favorite wines from Dry Creek Kitchen’s Sonoma County wine list for tasting.… Read More »
