Newer stories | Older stories Good times, good foodFive Lowcountry chefs share favorite recipes, memories of the feast and what they’re thankful forWednesday, Nov. 18, 2009
Thanksgiving ranks as the grandest meal of the year and makes the "stock" for memories and food traditions carried on for years to come.
Thanksgiving plannerWednesday, Nov. 11, 2009
Need help planning the Thanksgiving feast? Check out these stories from our archives.
Books can help you bake a great holidayWednesday, Nov. 18, 2009
With a week until Thanksgiving, there's still time to get some baking done ahead. Truth be told, if you double your recipes, you can have some "frozen assets" when Christmas comes rolling around. A month isn't too long to have something in the freezer if it is handled properly. I find that freezing baked goods, then wrapping them in foil and packing them in freezer bags or storage containers keeps them from getting icy or banged up.
Get salty with your turkey this seasonWednesday, Nov. 18, 2009
A saltwater soak is all the rage for the Thanksgiving turkey.
From my personal experience, brining does make a difference in flavor and succulence. It may not be the only way, but it is a very good way.
Squash entree for the noviceWednesday, Nov. 18, 2009
Mollie Katzen's latest cookbook, "Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen" (HarperStudio, $24.99) urges beginners to take on her challenge with easy recipes, such as this acorn squash entree.
Caramelized onions on sideWednesday, Nov. 18, 2009
Traditional cranberry sauce alongside the turkey is a must at Thanksgiving.
But that doesn't mean you can't offer other condiments, as well.
Cornish hens holiday twistWednesday, Nov. 18, 2009
Sometimes, Thanksgiving takes a different turn. Perhaps you need to cook for fewer guests, or you don't have enough refrigerator room for a giant bird.
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