Perfect Turkey Stuffing (What You Need to Know) No matter exactly how you make stuffing (casserole-style, stovetop style, or actually stuffing it IN your turkey, as God intended), these are the ratios you need to remember for stuffing that’s perfectly fluffy. Continue reading “Perfect Turkey Stuffing (What You Need to Know)” →
Shiitake Mushroom Gravy Unctuous without being cloying; mellowed with cream, woodsy with herbs, and packing an umami punch from the mushrooms, it is – in my opinion – the perfect gravy for any occasion. While not traditional per-se, once I was introduced to this version of gravy I’ve never gone back. Continue reading “Shiitake Mushroom Gravy” →
Why You Should Be Making Your Own Stock (And How To Do It In Half The Time) Almost all restaurants make their own stock – it’s one of the things that gives restaurant food that additional depth of flavor and texture. Traditionally, this process takes 8 – 12 hours at home, but the method here takes less than 2 – and most of that time is hands off – thanks to using a pressure cooker (Instant Pot). Continue reading “Why You Should Be Making Your Own Stock (And How To Do It In Half The Time)” →
Penne Alla Vodka Another beloved Italian-American Classic, this basic dish will rival anything you might get at your local red-and-white checkered tablecloth joint and comes together in about 30 minutes. Continue reading “Penne Alla Vodka” →
Khao Soi Curry This version of curry hails from Northern Thailand and is all at once warming, comforting and deeply flavorful – sure to warm your heart on a cold winter night. As with any dish, it is important to check for taste as you go – you want to carefully balance Salt, Acid, Heat and Sweet. Continue reading “Khao Soi Curry” →
The Intrepid Gourmet 