Hotline Topics
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Can I make a meringue topping for a honey-pumpkin pie early and keep in the fridge? I'll give the recipe link.
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I am cooking a an 17 pound spatchcocked turkey. Does it make sense to cook my propane grill to leave space in oven for other items? If so, how?
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I wet brined a turkey overnight. Is it better to leave it in the brine or take it out and leave in refrigerator overnight?I would like a crispy skin
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Making 4 lbs of brussels sprouts with bacon, best to roast sprouts and add bacon after or cook together in batches on stovetop?
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What's the best way to transfer turkey drippings from the pan?
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I had a recipe I used for mashed potatoes that I can't locate, you cook the potatoes in milk and cream - Do you have one?
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No time to thaw the Turkey. Can it be cooked frozen ?
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Stuffing is too salty, can I save it?
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What is the total cooking time for a dry brined, stuffed turkey?
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What vessel should/can I use to brine a bone-in turkey breast? I cannot find (in stores) a container (like ATK); shld I use a bag or (covered?) bowl?
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May I make Merrill's potatoes au gratin the night before and bake it the next morning?
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I want to make Tom Collicio's Parker house rolls. If I make today will the be too stale by tomorrow?
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Can I make an apple pie today and leave it out on the counter for tomorrow?
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My New Roots BLT Salad with coconut bacon -- need recipe please!
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I want to roast potatoes and fennel, but do I roast them in the pan with the turkey? In a separate pan?....after the turkey is out of the oven?
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Can roast cauliflower for Maja Lukic's Mustard-Roasted Cauliflower today, reheat and dress tomorrow?
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I am cooking a 25 lb turkey in a turkey roaster. I know I should cook to temp not time, but what is the approximate cook time?
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It's Wednesday morning. Our Thanksgiving dinner is at 4pm tomorrow. Is it too late to bake challah for stuffing?
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What's the secret to keeping things warm (like Thomas Keller's Leek Bread Pudding) without continuing to cook/overcook them?
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I'm making Barbara Kafka's simple roast turkey, but my turkey is 16.5 lbs. How should that impact the cooking time?
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