This is the best turkey stuffing recipe ever. There. I said it.
Premise #1: stuffing is the greatest thing on the Thanksgiving table.
Premise #2: My mom's German stuffing is a tradition, and amazing.
Premise #3: It's also incredibly easy to make and super versatile.
Conclusion: You should make Mom's German stuffing recipe
It's the holiday season here on the show and today we make German Thanksgiving stuffing, a family holiday recipe with Mom. She makes it the best and she's gonna make sure we do it right. This is one of my favorite traditions, and is one of the simplest holiday recipes. You'll be blown away by how tasty it is. Mom and I are happy to share it with you.
Want to make no knead bread in a Dutch oven? It's not nearly as hard as it sounds.
Gluten is my homeboy. I don't care what the fad-diets say (and apologies to those of you who are truly gluten-intolerant). Paleo-be-damned, I'm grateful our ancestors developed agriculture, so we could stop foraging and eat mostly bread (and also develop science, art, culture, etc.).
Great bread is easy to make. This is a no-knead recipe! Meaning, you don't, um... knead it. Duh. It's based on the Jim Lahey no knead bread recipe.
Here's how I do it:
1. Get a sourdough starter from a friend (or make your own, or order one online).
2. In a
Is baking making? What category of craftsmanship does it really fall into, after all? I think the answers to these questions are, yes, and I don't care. Since I spend way too much of my everyday life sitting in front of a computer, moving invisible bytes around, baking is one of the easiest, fastest ways for me to get my hands dirty when I get home from work.
It's magical; actually. You take this stuff (usually wheat flour) that, by itself is bland and horrible and inedible, and you mix it with a little water, a little salt, and some heat, and suddenly you can achieve a ridiculous variety of breads. By tweaking the ratios just a bit, you
Baking bread is one of those hard to qualify skills if you're looking at it from the outside with no real experience. On the one hand, people have been doing it for thousands of years in all sorts of climates with all sorts of varying available ingredients. On the other hand, it seems like a hard science that requires potentially its own baking contraption and yeast (who has baking yeast lying around?), meaning another trip to the grocery store. But here's the thing: it's not really that hard...
You’ve heard it said that baking is a science and cooking is an art, but the science behind baking something as simple as bread is such a mind-boggling stream of interconnected processes all working together to finish in one harmonious piece, it makes you question the adage.
Jackie, you and I are on the same page. That page being: some things are way more than just the sum of their parts. And in this case, those parts are two of our very favorites: type and sandwiches.
Typewiches is a new project by Jackie Ngo, a "hungry lady, who loves Sandwiches,
Recently, chefs all over the United States have been turning back to the classics and dressing up comfort foods - duck confit macaroni and cheese, shrimp and grits with circulator-poached eggs and radish kimchi, braised short ribs on everything.
And now, chefs take on the ultimate home cooked comfort food classic:
Like every informed person, Kelly understands that making a good sandwich is an art form. An adventure, even. So, she's set out to create a sandwich recipe to best represent each state in the U.S.A., using signature ingredients from each state, playing with regional flavors, and honoring the food traditionals that make residents proud.
Food writer extraordinaire Jonathan Gold has taken on a monumental task: cataloging the world's best of the world's best food. He says, "Let us pause to consider the sandwich, that magnificent unit of consumption, a construction so minimal that its form may be expressed as: Bread. Not-bread. Bread again...
With the exception of a few aesthetic developments, there's been very little to no change to the design of the home toaster: a little lever, some heated wires, and after a few minutes, toast pops out. But, back when the appliance first came around, "eating toast was a social activity that took place on the breakfast table."
This totally different take on the toaster seeks to re-engage the user,
Problem: What do you do with the leftover bags from loaves of Wonder Bread? You could throw them away, or you could save them up and make some sweet art. Flickr user Ruby Re-Usable took a whole bunch of bread bags (as well as some tape and bubble wrap) and created this wonderful dog sculpture. I think it's fitting to name him Spot.
Okay, so a few weeks ago, I shared this awesome roundup of chef-created sandwiches curated by 'wichcraft's Tom Colicchio and published in Saveur magazine.
I may also have called them the World's Five Best Sandwiches. So...
But, then I discovered blogger Nikole Herriott's work at her site FortySixth at Grace, and her Saturday Sandwich series, which features a totally different, but still amazing, take on some killer looking sandwiches.
Okay - begin clever quips...now.
How about, "We these shoes, no one minds putting their foot in their mouth..."
Or..."If German peasants had taken to wearing these shoes, Hansel and Gretel could have been much more efficient finding their way back..."
They're edible, but not wearable, but if left out, they'll dry themselves and stick around forever.
[via Design For Mankind]
In the post-wonder bread era, most North Americans don't know quite how to think about bread. We want the chewy texture and rich crumbs and whole grains of artisinal bread, but have been spoiled by the long shelf life that the preservatives in national brands offer.
What if there were some way to always have fresh AND healthful, tasty artisan bread on hand?
Turns out, there is. "ARTISAN BREAD IN FIVE MINUTES A DAY taught busy people how to make great bread at home, with only five minutes of active preparation time. Now, HEALTHY BREAD IN FIVE MINUTES A DAY whips up fabulous breads made with more whole grains, fruits and vegetables. The secret? Mix up a lightning-fast batch of moist no-knead dough, save it in your refrigerator, tear off portions over the next week or more, shape, and bake."