• Food & Cooking

    A Taste of Thanksgiving Tradition

    Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. For Times journalists who cover food and cooking, the holiday season can be one of the busiest and most demanding times of the year. When they are not writing about food, flexing their culinary skills in the test kitchen, developing recipes or trying out new dishes, they still make time to celebrate with their families — and level-up their own Thanksgiving spreads. Below, three Times journalists, Priya Krishna, a reporter for the Food section; Eric Kim, a cooking writer for  

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  • Food & Cooking

    15 recipes to make your holidays a success | Food and cooking

    Beef Wellington for Christmas Dinner, Thursday, Dec. 5, 2019. Photo by Hillary Levin, [email protected] Hillary Levin, Post-Dispatch 3 pints (1½ pounds) white button mushrooms 2 shallots, peeled and roughly chopped 8 sprigs fresh thyme, leaves only, divided 1 (3-pound) center-cut beef tenderloin, trimmed 12 thin slices prosciutto 2 tablespoons Dijon or English mustard Flour, for rolling out puff pastry 1 pound puff pastry, homemade (see recipe) or store-bought, thawed if frozen. 2 large eggs, lightly beaten ½ teaspoon coarse sea salt Note: The duxelles and the homemade puff pastry (if using) can be made a day or two ahead of  

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  • Food & Cooking

    Early Plymouth Colony-Style Succotash Recipe

    Chef notes Originally a nutritional powerhouse of Indigenous North America, succotash was a brothy, long-simmered dish, defined by two critical ingredients: dry corn, hulled by steeping in wood-ash lye (known as whole hominy or pozole today), and dry beans. Upon this savory background was layered an ever-varying array of fish, shellfish, meat, roots, nuts, fruits and leaves; the results simmered up in the kettle would never be exactly the same twice. As someone who studies food history to learn about cultural transitions, I developed this particular version of the recipe as a practical exercise in imagination, exploring what may have  

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  • Food & Cooking

    DOH-BAY ENCOURAGES PROPER FOOD SAFETY THIS HOLIDAY SEASON

    Panama City, Fla. — It’s holiday cooking season and time to plan your meals. Whether you’re cooking plans include mastering family recipes or tackling new ones, the Florida Department of Health in Bay County reminds you to keep your food safety skills sharp this season. “As we get ready to celebrate the holiday season with friends and family please remember to take precautions to ensure that the foods you are serving and eating are handled properly,” said Sandon S. Speedling, MHS, CPM, CPH, Administrator and Health Officer, Florida Department of Health in Bay County. Most illnesses that occur after eating  

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  • Food & Cooking

    The first Thanksgiving menu … maybe | Food and cooking

    The cooks of the time would have used a whole turkey, but wild turkeys are smaller than domesticated turkeys, and pots were bigger. So I used turkey thighs and legs, which were about one pound apiece, and cooked them in my largest Dutch oven. I boiled the turkey, along with a heaping amount of onions, herbs, butter, sugar and more, because that is what the recipe I was following — published by the Plimoth Plantation, I should point out — told me to do. It was, unquestionably, delicious. But it wasn’t historically accurate. When I later looked up  

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