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Thermometer handy when it's turkey time

Today at 12:05 a.m.

As Thanksgiving approaches, I've received lots of questions about preparing the traditional turkey feast. Whether you have roasted dozens of turkeys or this will be your first, there are numerous opinions on how to cook the perfect bird. Frankly, I have brined turkeys, dry-rubbed turkeys, slathered turkeys with a butter-herb mixture and even massaged it under the skin — and each method produced a tasty entree. I am convinced there is no one right way, but many ways to produce a beautifully roasted Thanksgiving turkey.

  • Pungent blue cheese makes a tasty spread

    By Jill Wendholt Silva, Kansas City Star | Nov. 17 at 12:06 a.m.

    Got the holiday blues?

  • Store-bought pies long way from the real thing

    Nov. 11 at 12:03 a.m.

    Most of the questions I have been getting recently revolve around baking pies. Could it be that Thanksgiving is on the horizon?

  • Holiday cheers

    By Mary Ann Anderson, McClatchy-Tribune News Service | Nov. 11 at 10:14 a.m.

    With the holiday and entertaining season already gearing up, it's time to take a close look at your home bar. You have probably received or given a few gifts of spirits and wine over the years, but just how long does it last? First of all, alcohol doesn't spoil. That means no expiration date for most distilled spirits. As a matter of fact, you're probably going to expire and become a spirit long before that unopened bottle of good scotch or rum does. The rules are different when it comes to wine, champagne and liqueurs, though, and require a different way of thinking.

  • Plenty of fresh pumpkins in local markets

    Nov. 3 at 11:03 p.m.

    I've been pondering pumpkins the past few days. I had heard there might be a shortage of canned pumpkin, but did not give it much credence. A colleague reported she purchased a whole case of pumpkin to be sure she had enough for the pumpkin rolls that she customarily makes.

  • Pudding warms the heart and stomach

    By Kerry McCray, McClatchy Newspapers | Oct. 28 at 1:05 a.m.

    There's something about rice pudding that says cozy.

  • Hearty soup just right for chilly nights

    Oct. 28 at 1:05 a.m.

    Now that autumn has arrived with cooler days and chilly nights, my thoughts turn to comfort food. It's time to make a pot of soup that will warm both body and spirit. I am not talking about a light, appetizer type of soup. Nope, I want a hearty soup that needs only a hunk of crusty bread for a meal that makes me happy.

  • Liz's Laughably Easy Lasagna

    Oct. 27 at 1:05 a.m.

    1 or 2 cartons (16 oz. each) low-fat ricotta cheese

  • Induction cooking induces questions

    Oct. 21 at 12:09 a.m.

    When I had a small group for dinner last week, everything was perfect — the tenderloin of beef came out of the oven beautifully browned and medium-rare, side dishes were ready right on time, the table was set and the autumn flowers were lovely.

  • Feta cheese jazzes up tabbouleh

    By Jill Wendholdt Silva, Kansas City Star | Oct. 13 at 12:07 a.m.

    Tired of the predictable pasta and potato salads at your neighborhood or church potluck?

  • When you're in France, say cheese

    Oct. 7 at 6:39 a.m.

    Since returning from France, I find myself pondering many things I learned during my recent visit. I've learned that the beautiful, miniature pastries pack a big flavor and I must make them! I've learned that the three huge, ethereal, puffy pastel meringues in the patisserie window are neither worth the twelve Euros nor the five miles my friends and I trudged to purchase them.

  • After Child, read these

    BY jackie burrell, Contra Costa Times | Oct. 7 at 12:06 a.m.

    There's no doubt about it. Julia Child is hot.

  • Madeleine a great way to start day

    Sep. 30 at 12:05 a.m.

    When I was invited recently to teach at a cooking school in Orleans, France, I began dreaming of all sorts of wonderful dishes I might make. However, Laurence Herve, owner of Atelier-Cuisine de Laurence, adamantly insisted that whatever I choose "must be American!"

  • Pumpkin pleasers

    By Cathy Thomas, Orange County Register | Sep. 16 at 7:17 a.m.

    Fresh pumpkin? Shoppers at local supermarkets are hungry to embrace the season. With childlike grins, they load their carts with one or two large jack-o'-lantern pumpkins from the supply outside the front door.

  • Summer spuds: Time to shake up potato salad

    By Nancy Stohs, Milwaukee Journal Sentinel | July 15 at 7:12 a.m.

    The origin of potato salad is somewhat murky, but authorities agree that the versions we know became popular in America in the second half of the 19th century.

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