November 2016

Unseat Your Thanksgiving Stuffing Standby

When it comes to Thanksgiving, the sanctity of stuffing is something you don’t mess with. But just because it always deserves a place at the table doesn’t mean you have to follow the same recipe year after year. With a keen eye for some ingredients already at hand in your kitchen, one of these a delicious, complex stuffings could inspire a holiday-worthy change-up. Read more »

Turkey Day Survivor’s Guide: Wine

We understand that cooking Thanksgiving dinner is a labor of love, and once all your friends and family are gathered around the table, the most important thing is for everyone to have a good time. Luckily, when it comes to pairing food and wine on the big day, it’s pretty hard to go wrong. You can serve one type of wine for the whole feast, or leave it up to guests to personalize their picks according to their favorite dishes—whether it’s the ever-so-generously buttered mashed potatoes, the sumptuous stuffing or the juicy bird itself. Whichever approach you decide to take, we’ve got you covered. Read more »

Why You Should Be Cooking Fish at Home

Andrew Gruel, owner of the Slapfish restaurants in California, is passionate about sustainable seafood. He believes it should be enjoyed both in restaurants and at home. And so do we. But did you know that currently about two-thirds of all seafood in America is eaten outside the home? That’s why we asked Andrew, a true seafood guru, to help us bust some of the most common myths that prevent people from cooking it at home. Here’s what he said: Read more »

One Man’s Quest for the Perfect Fish

Josh Goldman has finally settled down: After years of searching, the fish farmer found the perfect fish to raise. Delicious and sustainable, it’s called barramundi, and it took him over three years and 30 tries to find it. Read more »

5 Ways to Upgrade Your Pumpkin Pie

Let’s face it: for most of us, pumpkin pie only comes around once a year. So why not make the most of its fleeting, deliciously custardy presence? Below, Test Kitchen Manager Claire King gives us five quick tricks to make your pumpkin pie anything but forgettable. Read more »

Seafood in a New Light: The Truth About Wild and Farmed Fish

It’s no secret that we’re huge fans of seafood: the health benefits are undeniable (we’re looking at you, Omega-3s!) and it’s a delicious and, most importantly, sustainable source of protein. Not to mention, producing seafood requires dramatically less energy than other animals. For example, it only takes one pound of feed to create one pound of fish, but for meat and poultry it can require up to nine times as much feed. Supporting sustainable seafood choices is a win-win for us all. Read more »

Cranberry Chili

The problem with being a fourth generation cranberry farmer from Cranberry Country, Massachusetts—the southeastern part of the state that is pretty much covered in bogs—is that you, unfortunately, get typecast.

“People know that if you’re having dinner at our house, it’s probably going to have cranberries in it,” says Patrick Rhodes. Patrick is the latest in a long line of cranberry-growing, and cranberry-loving Rhodes’ who have been raising the tart, acidic treats since the 1930s. Like most folks, sure, they use them at Thanksgiving table. But the Rhodes family is so enamored with the little red berries they grow, that they eat them at pretty much every meal. Read more »

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