It’s time to start talking turkey! Turkey can make or break Thanksgiving dinner. Over the years, I have played around with the best way to get a beautifully browned, juicy turkey. I discovered that brining and proper roasting and basting techniques are
Let me know if this sounds familiar; after working your fingers to the bone to create the perfect Thanksgiving, you slice into the centerpiece of the meal – the turkey – to find it is dry as a bone, flavorless, and only edible when doused with copious amounts of gravy and even then, the turkey ends up being moved around the plate, hidden under the spinach gratin or surreptitiously fed to the dog.
What’s the secret to a moist, succulent turkey?
Written by Carol Kicinski
I am a huge fan of brining pork chops – it is, in my opinion, the way to get juicy, flavorful pork chops and turn an inexpensive, everyday dinner item into something special.
In the past I have made brines with boiling water, sugar, kosher salt, a bit of apple cider vinegar and various seasonings. It is great and I still do that often. But as you may have noticed, I am a sort of impatient person and the only thing that I don’t like about my normal way of making brines is that I have to wait for the water to cool down before
Brining is the secret to making mosit and succulent pork chops, maple is the secret to big flavor. These just may be the best pork chops I have ever eaten
As a kid, one of my favorite dinners was pork chops and applesauce. It is a new decade in a new millennium and definitely time for a makeover! Spicy Pear Chutney is just the answer! Green Anjou pears are in season now and I figured their crisp, juicy sweetness would be a perfect complement to pork chops.