Thanksgiving

If you’re not up to cooking this year (or if you are up to cooking but once you start, you decide you’re not up to it anymore), a long list of LA restaurants is offering classy take-home dinners to serve instead.

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Good Food’s resident wine pro Stacie Hunt (from both Du Vin Wine and Spirits and Splash Productions) couldn’t be with us this year for the Thanksgiving show, but she has delivered an extraordinary wine pairing for us nonetheless. If you listen to this week’s Thanksgiving episode of Good Food you will find an entire Thanksgiving menu from a BBQ turkey to sides of Vietnamese …

Today on Good Food Evan bumps into Roxana Jullapat, Pastry Chef and Co-Owner of Cooks County at the Santa Monica Farmers Market. Roxana shares her Pear Charlotte recipe for a simple, “no muss no fuss” Thanksgiving dessert. You can prepare most of the dessert well in advance and then pop it in the oven as you sit down for your Thanksgiving meal. Best of all you only …

Today on Good Food, Russ Parsons interviews Thomas Keller about Thanksgiving leftovers. When Parsons approached Keller about his contribution to the LA Times this November, Chef Keller immediately suggested a column on leftovers. Turns out the day after Thanksgiving is one of Keller’s favorite days of the year.
Tune in today to hear Keller walk us through leftover turkey soup. His recipe for Thai Turkey …

Today on Good Food, LA Times Food Editor Russ Parsons joins Evan Kleiman to guide Good Food listeners through a flawless Thanksgiving menu. Russ tells the story of his mom’s famous cranberries. (If you consider a recipe on Epicurious noteworthy than they are indeed famous!) He says while his mother was not a particularly good cook, her cranberry sauce was a hit year after year. Russ has tweaked …

Today on Good Food New York Times writer Mark Bittman sings the praises of celeriac, that knobby slightly monstrous looking root vegetable you see on farmers market tables. He suggests making a Celeriac Remoulade to add crispness and brightness to your Thanksgiving table. In his recipe below he encourages you to make your own mayonaise. It’s simple to make and adds a refreshing bite …

Evan George is a producer at KCRW and one half of the vegetarian blogging and cookbook author duo Hot Knives. He invited a group of discerning tasters to his house recently to test out a fake turkey. The group included Good Food’s Evan Kleiman, Lesley Barger Suter of Los Angeles Magazine and butcher duo Amelia Posada and Erika Nakamura (aka Lindy & Grundy). Needless …

It’s the Thanksgiving show and this year Russ Parsons, Food Editor for the LA Times, joins Evan Kleiman for the entire show to guide cooks and eaters through a flawless Thanksgiving meal. BBQ master Adam Perry Lang offers tips and techniques for cooking your turkey on the grill and vegetarian blogger and cookbook author Evan George hosts a dinner party where a fake turkey …

For many, feeding the hungry on Thanksgiving day is a cherished tradition. If you’ve never done it before, consider helping out this year.

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Russ Parsons, Food Editor at the LA Times, spends the weeks before Thanksgiving converting wet brine believers to his dry-brine technique. The so-called “Judy Bird” (named in honor of Judy Rogers of San Francisco’s Zuni Cafe) requires only a few tablespoons of salt and a sealable plastic bag. Wet brining can involve a bucket of brining solution and a bobbing turkey which is hard …