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Yesterday we offered seven tips to fix gravy that was too thick, too thin, too salty, etc. So now that you have your perfect gravy, how can you keep it warm? It’s simple: Use your thermos! This tip works with gravy made in advance, as well as gravy whipped up just before serving…and the extra…
Continue reading “TIP OF THE DAY: How To Keep Gravy Hot”
This retro idea from Williams Sonoma is an elegant addition to Thanksgiving and Christmas tables. Our family was mold-centric for every special occasion: for Valentine’s Day, raspberry Jell-O with raspberries, strawberries and red grapes; for Easter, lime Jell-O with sour cream and crushed pineapple; for Independence Day, red, white and blue layers; and on and…
Continue reading “TIP OF THE DAY: Cranberry Sauce Gelatin Mold”
[1] Dressing is cooked in a separate pan (photo © Good Eggs). [2] Bluepoint oysters, a variety of Atlantic oyster (the different types of oysters; photo © JP’s Shellfish). [3] Fresh sage, an aromatic herb for recipes and garnishes (photo © Good Eggs). Mom was an autocrat in the kitchen (a nicer-sounding word than…
Continue reading “RECIPE: Oyster Dressing & The Difference Between Stuffing & Dressing”
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