"I want to be clear, I'm not telling you to go order Thanksgiving from someone else and have it brought in. I want you to have home-cooked food. But the real key to Thanksgiving is making the meal ahead of time so [on Thanksgiving day] you're in reheat mode."
"We have a fabulous recipe for turkey thigh confit. You're basically taking the dark meat and salting it. You're letting it cure for a day, and then you're slowly cooking it in fat, cooling it in that fat, and then storing it in the fridge. You can do this a week in advance and it continues to get better over that week."
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