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    • in Recipes

      Perfect Mashed Potatoes

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      Want the creamiest mashed potatoes? Use Yukon Gold potatoes, lots of butter, and cream. This recipe makes the best mashed potatoes for Thanksgiving, Christmas, Easter, or any holiday in between.

      Photography Credit: Elise Bauer

      Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch.
      I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.
      Video! How to Make Mashed Potatoes

      Yukon Golds Make The Best Mashed Potatoes
      Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though—even better than Russets for mashing are Yukon Golds.
      They’re a little more expensive than Russets, but worth it! They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes.

      Tips for the best mashed potatoes
      Mashed potatoes are essentially an easy dish, but we’ve found a few tips and tricks that ensure the best potatoes ever:
      Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
      Warm the butter and cream: This might seem like a fussy step, but it’s worth it. Warm butter and cream will blend more easily into the warm potatoes, making them creamier and softer.
      Use a potato masher: If your potatoes are cooked properly and the butter and cream are warm, you should have no problem mashing your potatoes into a creamy consistency with just a potato masher. Avoid using a blender or food processor; this can make your potatoes gluey.

      Can you reheat mashed potatoes?
      Yes! You can even make ahead and freeze mashed potatoes. Just make sure that you don’t skimp on the butter or cream. It’s the fat that helps the potatoes reheat well.
      Our favorite way to reheat mashed potatoes is to just put them in the microwave (covered) for a couple minutes, and then give them a good stir before serving.
      You can also put them in a slow cooker (a couple hours on low), or reheat in the oven or on the stovetop. Just stir occasionally, and add more butter and seasoning if needed to serve.
      More Mashed Potato Recipes

      Updated November 15, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

      Perfect Mashed Potatoes

      Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.
      This recipe is easily doubled.

      Ingredients
      1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
      1/2 teaspoon salt
      4 tablespoons (60 ml) heavy cream
      2 tablespoons (30 g) butter
      1 tablespoon milk (or more)
      Salt and pepper

      Method

      1 Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
      Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
      2 Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
      3 Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.
      Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.
      Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
      Add salt and pepper to taste.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Minestrone Soup

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      Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.

      Photography Credit: Elise Bauer

      Do you love minestrone?
      This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
      There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).
      Video! How to Make Minestrone Soup

      When it comes to minestrone, improvise!
      So, what you put in your minestrone is really up to you. Don’t like beans? Leave them out. Love pasta? Put some in (we recommend small pasta like ditalini). Minestrone really is all about improvisation.
      But where to start? Here is a hearty base minestrone soup recipe, with plenty of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onions. It’s one of our favorite soups to make when the weather turns cool.

      How to Store and Freeze Minestrone
      Minestrone leftovers can be refrigerated for about a week and reheated either in the microwave or over low heat on the stove top.
      The soup also freezes fairly well, though the vegetables tend to be softer after freezing and reheating. Note that pasta does not freeze well, so if you’re planning on adding some, it’s best to freeze the soup without the pasta and then add it after thawing and reheating.

      From the editors of Simply Recipes

      To Add Pasta or Not to Add Pasta?
      This recipe doesn’t call for pasta, but it can make minestrone extra hearty. Use small pasta like ditalini, but macaroni works in a pinch. About one cup of uncooked pasta is a good amount.
      So, when do you add pasta to minestrone? If you want everything to cook in one pot, about 10 minutes into simmering the vegetables in Step 3. You’ll probably need to add 1-2 more cups liquid bit by bit, since the pasta will absorb some.
      For more control over doneness, boil the pasta separately in stock or water, then drain and add to the finished soup.
      As leftovers sit, pasta absorbs broth and gets soft. To keep this from happening, boil it separately, drain, and add the cooked pasta as needed when you serve the soup. It’s best to freeze the soup with no pasta; add it after thawing and reheating.
      What to Serve with Minestrone Soup?
      You can’t go wrong with crusty bread. And a big dollop of pesto floated on each bowl right at serving time is heavenly! If you want more meat, try adding Italian sausages to the soup, or have them on the side.
      Check out our other minestrone recipes

      Updated November 9, 2020 : We spiffed up this post with a new video to help you make the best minestrone ever. No changes to the recipe. Enjoy!

      Minestrone Soup Recipe

      You can use canned beans (use a good quality brand, I recommend S&W or Bush’s) or you can cook dry beans.
      If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.

      Ingredients
      1/4 cup extra virgin olive oil
      3/4 cup chopped onion
      3/4 cup chopped carrot
      3/4 cup chopped celery
      1 tablespoon minced garlic
      1 bay leaf
      2 sprigs fresh thyme or a teaspoon of dried thyme
      1/4 teaspoon fennel seeds, crushed
      1 Yukon gold potato, peeled and cut into 3/4-inch chunks
      2 cups sliced savoy or curly cabbage
      1 zucchini, cut into 3/4-inch chunks
      2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped
      6 cups chicken stock (or vegetable stock for vegetarian version)
      1 15-ounce can cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
      1/4 cup chopped fresh parsley
      Salt
      Freshly ground black pepper
      Parmesan cheese, grated for garnish

      Method

      1 Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
      Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
      3 Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
      4 Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
      Serve with a sprinkle of grated Parmesan cheese.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Creamed Corn

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      Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).

      Photography Credit: Sally Vargas

      Creamed corn is summer’s comfort food.
      The starchy residue that lies beneath the kernels thickens the corn, and in this version, cream seals the deal. Even summer has its cool and rainy days, but a warm bowl of these sweet golden kernels can cheer you while you wait for the sun to come out.
      VIDEO! How to Make Creamed Corn

      FRESH VS. FROZEN CORN
      In corn season, fresh corn is always optimal, and it really is the sweetest, most irresistible choice. You can also extract corn milk, a sweet starchy liquid, from the cobs of fresh corn. Corn that is fresh off the cob has a creamy, succulent quality that announces summer is here!
      Having said that, you could substitute frozen corn, especially if you want to make this for a fall holiday (hello, Thanksgiving!) when corn is not in season.
      Unfortunately, you can’t extract corn milk from frozen kernels. To mimic the creaminess of corn milk using frozen corn, try pureeing a small amount (about 1/3 cup of the kernels) in a blender to release some of the starch, and stir it into the corn.

      MAKE-AHEAD CREAMED CORN
      Once made, creamed corn can be stored in the refrigerator for at least three days. It can also be frozen for up to three months.
      HOW TO SERVE THIS SIDE DISH
      When corn is abundant, you could serve creamed corn with any warm weather meal as a side dish, but it’s not just for summer.
      It would also be a good addition to your Thanksgiving table, especially since it can be made ahead of time with frozen corn.
      By itself it is pure heaven, but you could vary it by adding some spicy jalapeños or chopped poblano peppers; other additions that come to mind are chopped basil, sliced cherry tomatoes, and cooked bacon crumbles.
      For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375ºF oven until brown and bubbly.
      NEED MORE CORN RECIPES?

      Updated November 5, 2020 : We added a video and gave this recipe an overhaul to make it even more amazing. Apologies to those of you who loved the original, but we think you’ll like this updated version even better. Give it a try and let us know what you think!

      Creamed Corn Recipe

      Ingredients
      6 ears corn, shucked (4 to 5 cups)
      2 tablespoons unsalted butter
      2 tablespoons finely chopped shallots or yellow onions
      3/8 teaspoon salt
      1/8 teaspoon ground black pepper
      1 cup half and half
      Chopped fresh parsley, chives, or tarragon (for garnish)

      Method

      1 Remove the corn kernels: Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.
      Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.

      2 Scrape the cob to release the creamy milk: After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.

      3 Cook the corn: In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.
      Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.

      4 Serve the corn: Transfer to a serving bowl and serve hot, garnished with chopped herbs.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Cranberry Sweet Potatoes

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      A simple yet festive holiday side dish that’s sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce!

      This post is written in partnership with Ocean Spray®
      Give your sweet potatoes a new spin this holiday with a triple infusion of cranberries!
      While sweet potatoes are a classic for many families, this is a great year to mix things up. Since they’re naturally sweet, these root veggies don’t need much in the sugar department. Instead, the crisp taste of cranberry juice and cranberry sauce join forces to make a glaze with cinnamon, cloves, and the fresh zing of orange rind.
      Just a hint of brown sugar and plumped dried cranberries for garnish and you’re well on your way to a memorable holiday meal.
      VIDEO! How to Make Cranberry Sweet Potatoes

      How Do I Prepare the Sweet Potatoes?
      Do you love to peel potatoes? We didn’t think so.
      These spuds are boiled in their jackets, and the skin practically falls off with just a little coaxing.
      To cut down on cooking time, cut them in half, and they should be done after about twenty minutes, depending on their size. They should be just tender but still a little firm, since they’ll go back into the oven with the glaze.

      Can I Make Cranberry Sweet Potatoes in Advance?
      The benefit of boiling the potatoes is that you can assemble everything up to one or two days ahead of time.
      Cook, peel, and slice the potatoes, spoon on the glaze, and put them in a pretty baking dish. When dinnertime nears, they’ll be ready to pull out of the fridge and pop right into the oven.

      Cut Down on Dishes This Year!
      Making a big meal can be stressful. There’s timing to consider and, of course, you want to serve everything warm (oh the struggle!)
      And this is one of the reasons we love this recipe: you make it directly in the dish you’ll bake and serve it in.
      So go ahead and change it up with a truly scrumptious and low-maintenance side dish this year!

      Cranberry Sweet Potatoes Recipe

      Ingredients
      For the potatoes
      5 large sweet potatoes (about 3 pounds), unpeeled and halved crosswise
      2 1/8 teaspoons kosher salt, divided
      3/4 cup Ocean Spray® Cranberry Juice Cocktail
      1/2 cup Ocean Spray® Jellied Cranberry Sauce
      3 tablespoons unsalted butter
      1 tablespoon brown sugar
      Finely grated zest of 1 orange
      1/2 teaspoon ground cinnamon
      1/8 teaspoon ground cloves
      For the cranberry topping
      1/3 cup Ocean Spray® Craisins® Dried Cranberries
      1/4 cup cranberry juice

      Method

      1 Boil the sweet potatoes: In a large pot, cover the unpeeled sweet potatoes with cold water. Add the 2 teaspoons of salt and bring to a boil. Reduce the heat to a low simmer and cook for 20 to 25 minutes, or until tender but still firm when pierced with the tip of a knife (Exact time depends on the size of your potatoes.)

      Drain potatoes and transfer to a cutting board to cool. Once cool enough to handle, pull off the skins and cut potatoes into 3/4-inch-thick rounds.
      2 Preheat the oven to 425ºF.  Generously butter a 9 X 13-inch baking dish or equivalent.
      3 Make the cranberry syrup/glaze: In a small pot over medium-high heat, whisk the cranberry juice cocktail, jellied cranberry sauce, butter, brown sugar, orange zest, cinnamon, cloves, and remaining 1/8 teaspoon salt until the syrup boils and the mixture is smooth, about 2-3 minutes.

      4 Assemble and bake the potatoes: Layer the potato slices in the prepared baking dish and pour the cranberry syrup over them.
      Bake for 30 to 40 minutes, or until the syrup bubbles and the potatoes brown at the edges.
       
      5 Soften the cranberries: While the potatoes are baking, in a microwave-safe bowl or measuring cup, heat the Craisins® Dried Cranberries and cranberry juice cocktail for 30 to 45 seconds, or until warm. Let them soak for 20 minutes to soften and plump. Drain.

      6 Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Mom’s Roast Turkey

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      1 Defrost the turkey several days ahead: If you are starting with a frozen turkey, you will need to allow several days to defrost the turkey. You’ll want to defrost it in the refrigerator so that the turkey stays chilled during this process.
      Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator. It will take about 5 hours of defrosting time for every pound of turkey. So if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost.
      If you need to defrost it more quickly than that, you can place it in a large tub of cool water, and keep changing the water to keep it cold, until the turkey is defrosted.
      2 Bring the turkey to room temp before roasting: Remove the turkey from the refrigerator 2 to 5 hours (depending on the size of the bird) before cooking to allow it to come closer to room temperature. The turkey will cook more quickly and more evenly that way.
      3 Remove giblets and rinse: When you are ready to cook the turkey, remove it from its package. Usually turkeys come packaged with the neck and giblets (heart, gizzard, liver) in the main cavity or the neck opening (make sure to check both!)
      Pull the giblets out; they are often wrapped in a small paper package.
      If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.)
      You can either cook the neck alongside the turkey, or use it to make turkey stock. You can also use all of the giblets for making giblet gravy.
      Rinse the turkey inside and out with water. If you see stray turkey feathers, pluck them out. Use paper towels to pat the turkey dry.
      Many turkeys come with a plastic tie holding the drumsticks together. Check the instructions on the turkey package; it is likely that you will not need to remove the tie unless you are cooking the turkey at a very high temperature.

      3 Preheat the oven to 400 degrees F.
      4 Add the aromatics and truss the turkey: Slather the inside of the cavity with a tablespoon or so of lemon juice. Take a couple teaspoons of salt and rub all over the inside of the turkey. (Skip salt if you are using a brined turkey.)
      Put half an onion, cut into wedges, several sprigs of parsley, a chopped carrot or two, and some leafy celery tops into the main cavity of the turkey. These are aromatics that will flavor the turkey from the inside as it cooks.
      Cover the entrance to the main cavity with aluminum foil, or close it with metal skewers or kitchen string (not nylon string!), so that the aromatics don’t fall out while you are roasting the turkey.
      Put a few sprigs of parsley into the neck opening, cover the opening with the surrounding turkey skin, and close the opening with skewers or string.
      By the way, we don’t cook stuffing (or dressing as it is known in many parts of the country) in the turkey anymore. Stuffing the turkey adds to the overall cooking time, and not packing the turkey with stuffing will allow the turkey to cook more evenly. We do make our stuffing with stock made from the turkey giblets so the stuffing has plenty of turkey flavor.
      We truss our turkey, though some people choose not too. The point of trussing is to keep the legs and wings close to the body so they don’t spread out while cooking.
      To truss, make sure that the turkey’s legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. (Here’s a good video on trussing: how to truss a turkey.)

      5 Season the outside of the turkey: Rub either softened butter or extra virgin olive oil all over the outside of the turkey. Sprinkle salt generously on all sides of the outside of the turkey (do not add salt if you are using a brined turkey). Sprinkle pepper over the turkey as well.
      6 Place turkey breast-side down on the rack: Place the turkey BREAST DOWN on a rack over a sturdy roasting pan big enough to catch all the drippings.
      How do you know the turkey is breast side down? The wings are up and the legs are down.
      Note that you can also place the turkey directly on an oven rack with a large roasting pan to catch the drippings on the rack below. That method helps create a convection-like environment, helping the heat circulate more evenly around the turkey.
      Add several sprigs of fresh (if possible) thyme, sage, and/or rosemary to the outside of the turkey or tucked under the wings.
      Note that if you are using a remote thermometer (or two) to gauge the temperature of the turkey while it cooks, it’s easiest to find the right place to insert the probe when the turkey is breast-side UP. So eyeball where you think the thermometer probe(s) should go first, before placing the turkey breast-side down in the pan. Once the turkey is breast-side down in the pan, insert the probes into the thickest and coldest parts of the breast and/or thighs, making sure the probe(s) is not touching the metal rack or pan. If you only have one remote thermometer, put it in the breast.

      7 Roast the turkey: Before you put the turkey in the oven, do a rough calculation of how much overall time it should take to cook the turkey. Usually they say to assume 15 minutes for every pound of meat, but I have found in practice that it’s usually less than that, more like 13 minutes per pound.
      Cooking time will vary depending on the size of the turkey, how long it has been sitting at room temperature before cooking, and the shape and particulars of your specific oven. So come up with a rough estimate for the overall cooking time, and then make sure to check how the turkey is doing well before it is supposed to be done!
      Put the turkey in the oven at 400°F, uncovered. For the 15 lb turkey, start the cooking at 400°F for the first 20 minutes to brown it. Then reduce the heat to 325°F for the next 1 to 2 hours, until the internal temperature of breast reaches about 140°F to 145°F or so. Then reduce the heat further to 225°F until done, anywhere from a half hour to an hour or more.
      Note that the lower oven temperature at the end of cooking can help you time when you want the turkey to be done. If the turkey is cooking more quickly than you expect, lowering the oven temp can extend the cooking time. If the turkey isn’t cooking quickly enough and you’re ready to eat, don’t lower the temperature to 225°F, or if you already have, increase it again to 325°F.

      8 Brown the breast (optional): If you want the turkey skin of the breast to be browned, when the turkey is close to being done (about 150°F for the breast), you’ll need to turn the turkey over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4 to 5 minutes, just enough time to brown the breast.
      Note that by browning the breast you may end up over-cooking the turkey breast a little bit. We often don’t turn the turkey over. Turning the turkey over can be a hot, messy job, so if you do it, the best way is to use clean oven mitts or clean kitchen towels (just throw them in the laundry afterwards.)

      9 Check the turkey to be sure it’s done: Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour and a half before the turkey should be done.
      You want a resulting temperature of 165°F for the white meat (breast) and 165°F to 170°F for the dark meat (thighs and legs). The temperature of the bird will continue to rise once you take it out of the oven, so take the turkey out of the oven when the temperature reading for the breast is 155°F to 160°F, and for the thigh is 160°F to 165°F. If you don’t have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
      If the thighs reach their target temperature before the breast, turn the turkey over and let the turkey finish cooking breast side up.
      8 Rest the turkey and carve: Once you remove the turkey from the oven, transfer it to a cutting board, tent it with aluminum foil to keep it warm, and let it rest for 15-30 minutes, depending on the size of the turkey. Turn the turkey breast side up to carve it. (See Serious Eats video on How to Carve a Turkey.)
      Making Turkey Gravy
      Make the gravy while the turkey is resting covered on the carving board. If you have used a thick metal roasting pan, you can often put it directly on the stovetop burner, if not, scrape off the drippings and put them into a skillet. If you are using the roasting pan, use a metal spatula to scrape loose any dripping that might be stuck to the bottom of the pan.
      1 Make a roux with the turkey fat: Use a metal spoon to ladle off some of the excess fat from the pan (leave about 4 Tbsp or so of fat and drippings in the pan) and reserve for another use.
      You can use either flour or cornstarch to make the gravy. (We find we get better results with flour, so usually make gravy with flour unless serving a guest who must eat gluten-free.)
      If using flour, heat the fat and drippings in the pan until they are bubbly. Sprinkle with 1/4 of flour all over the fat and drippings.
      Stir with a wire whisk to make a roux with the flour and fat. Let the flour brown a minute or so in the hot pan.
      2 Add liquid to make the gravy: Slowly add 3 cups of water, stock, or milk to the pan, whisking vigorously to get rid of any lumps. Let the gravy simmer and thicken.
      Add salt and pepper, ground sage, thyme or other seasonings to taste.
      See our gravy recipe for more detail and for instructions on making gravy using cornstarch.
      Save Bones for Stock
      When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup. LEGGI TUTTO

    • in Recipes

      Classic Sweet Potato Pie

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      A Thanksgiving table isn’t complete without sweet potato pie! Roasting your own sweet potatoes adds depth of flavor and that extra something special to your holiday dinner. It’s easy to do, and totally worth the extra step.

      Sweet potato pie is pumpkin pie’s first cousin—like good cousins, they’re best friends, practically identical twins, but with just enough differences in flavor and texture to tell them apart.
      Sweet potatoes are sweeter than pumpkins, and though the pies are usually made in the same way with eggs, cream or evaporated milk, and pie spices, sweet potato pie tends to be lighter, airier, and well, sweeter.
      VIDEO! How to Make Sweet Potato Pie

      SWEET POTATO PIE VS. PUMPKIN PIE
      Sure, you could swap sweet potatoes for pumpkin cup-for-cup in your favorite pumpkin pie recipe, but pumpkin is lower in sugar. This means pumpkin pies need to have more sugar to compensate. If you make the swap, you might want to reduce the sugar in your pumpkin pie recipe by two tablespoons in the sweet potato version.
      CANNED VS. FRESH SWEET POTATOES
      It might seem like an extra step to bake fresh sweet potatoes instead of using canned, but you really get a bigger payback with a deep, roasty flavor and lighter texture.
      The texture of the mashed cooked potatoes should be just a little chunky, which gives the pie a lighter texture than pumpkin pies made with canned pumpkin.
      TIME-SAVING TIP! Bake the potatoes while you blind bake the crust, so it doesn’t take much additional time.

      WHAT ABOUT SPICES?
      Again, the two pies are so similar, you can pick and choose among your favorites: cinnamon, ginger, nutmeg, mace, allspice, cloves, or five-spice powder (for something a little different), are all contenders.
      Pumpkin isn’t as bold as sweet potatoes, therefore it depends upon a good amount of added spices, but I see no reason not to spice up sweet potato pie in the same way.
      Most Southern cooks will tell you that nutmeg is traditionally the favorite spice.
      MAKE AHEAD TIPS
      If you are really crunched for time, you could make the pie a day or two beforehand (with my blessing!) and refrigerate it, wrapped in plastic wrap. On a holiday with many desserts, it is hard to distinguish finer nuances between a pie baked that day verses one baked a day or two before, especially for this pie.
      Just bring it to room temperature an hour or two before serving, or “refresh” a room temperature pie in the oven for about 10 minutes at 350ºF to give the crust a little more crunch.
      The pie is exceptional when eaten on the day it is baked. If you have time to bake it the day you plan to serve it, you can still do few things ahead of time.
      Three months ahead of time: Make the pie crust, roll it out, and freeze it, well wrapped in plastic and then in foil.
      Two-three days before serving: Bake the potatoes, make the filling, and store it in the refrigerator.
      One day ahead: If freezing the pie crust doesn’t fit in your schedule, make and blind bake the crust one day before you plan to bake the pie. Store blind baked crust covered at room temperature in a cooler area of your kitchen.
      Blind baking is a step I never used to do, but it really does keep the crust from becoming soggy. Bottom line: worth the extra effort. To read more about blind baking pie crusts click here.

      FREEZING AND STORING SWEET POTATO PIE
      Yes, you can freeze it! Cool the pie completely, wrap it in a couple of layers of plastic wrap and then in foil. Freeze for up to one month.
      Defrost in the refrigerator for several hours or overnight. Bring to room temperature before serving (and refresh in the pie in the oven for about 10 minutes at 350ºF, if you like).
      Leftover pie will keep for up to four days in the refrigerator.
      NEED MORE PIE?

      Updated November 2, 2020 : We added a video to help you make the best sweet potato pie ever. Enjoy!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Homemade Chicken Noodle Soup

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      The BEST homemade chicken noodle soup! This version is made from scratch, so it’s light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu. Continue reading “Homemade Chicken Noodle Soup” » LEGGI TUTTO

    • in Recipes

      Citrus Olive Oil Cake

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      1 Preheat the oven to 350ºF.  Set a rack in the middle position of the oven. Brush the bottom and sides of a 9×2 inch cake pan with olive oil. 
      Line the bottom of the pan with a circle of parchment paper. Brush the parchment with oil.
      Generously sprinkle the pan with 2 to 3 tablespoons of sugar, tilting it to coat the bottom and sides, and tap out the excess.
       2 Assemble the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt together to combine.
       3 Mix the batter: In a separate large bowl, rub the orange and lemon zest into the remaining 1 cup of sugar with your fingers until the sugar is permeated with the zest.
       Add the eggs and whisk for about 45 seconds, or until the mixture lightens in color. Stir in the olive oil and sherry, and whisk until smooth.  
      Add the dry ingredients to the batter and whisk just until smooth. 

      4 Prepare to bake: Set the cake pan on a baking sheet and pour the batter into the pan.

       5 Bake the cake: Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
      Place the pan on a rack to cool for 15 minutes. 
      Run a knife around the edge of the pan, and remove the sides and bottom (or invert the cake onto a plate if using a layer cake pan and then turn right side up). Remove the parchment and let the cake rest on the rack until it is cool.
      6 Make the candied orange slices (optional): In a 9- or 10-inch deep skillet or saucepan over medium-high heat, bring the sugar, water, and lemon juice to a boil. Cook, stirring occasionally, until the sugar dissolves. 
      Add the orange slices and adjust the heat to a simmer. Simmer, turning the oranges with tongs in the syrup occasionally, for 15 to 18 minutes, or until they are translucent. (If the syrup reduces to a sticky thickness, add more water, a few tablespoons at a time.) Leave the oranges in the syrup until lukewarm.

      7 Decorate the cake: Brush the top of the cake with some of the orange syrup. Place the candied slices on top and sprinkle with pistachios. LEGGI TUTTO