Your recipe guide to the holidays
The following recipes have been handpicked from our archives by Los Angeles Times Food Editor Russ Parsons and the food staff. And rest assured -- they’ve all been tested, perfected and tested again by The Times’ renowned test kitchen. And if we missed one of your holiday favorites from years past, please let us know and we will add it to this collection. E-mail us at food@latimes.com
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For a list of full recipes, visit recipes.latimes.com/lists/94-thanksgiving-recipes.
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A decisive election, our firefighters and innovative devices, among other things, make our list.
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The Times’ editorial page has had a lot to be thankful for over the last century or so. Here’s a sampling.
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THERE’S MUCH TO be thankful for in Southern California. I’m thankful that, at its current rate of appreciation, in 30 years my home should be worth $2.9 billion. I’m thankful for mansionization so I can experience what it’s like to live next to a dwelling with the size and aesthetics of Russia’s Hotel Moskva right in Valley Glen. I’m thankful screenwriters are fighting for residuals when their dialogue is used on ring tones, because $1 million up front with $600,000 on the back end for penning “Scooby-Doo IV” simply isn’t adequate compensation. I’m thankful to live in a place where the City Council recognizes gay marriage, provided one gay spouse doesn’t give the other a lap dance. I’m thankful I live in a community that allowed me to dabble in Kabbalah, Scientology, Taoism and Buddhism, and that was just the last week in February. I’m thankful Will Rogers never met Michael Eisner. I’m thankful I got one of the last 310 area codes before the 424 overlay goes into effect, so I can deceive people who receive my business card into thinking I am important. I’m thankful that the constant ringing in my ears turned out to not be tinnitus but rather the wail of car alarms. I’m thankful I was able to give up bungee jumping and extreme kayaking — I now secure my adrenaline rush passing through intersections on the Orange Line. I’m thankful to live in a city where it’s possible to meet the mayor by setting up a TV camera and waiting two minutes. I’m thankful I was able to witness Mr.
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Inspired ideas from a dream team of chefs add up to a dazzling feast.
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Toll-free telephone services and Web sites offer answers to cooking and food-safety questions during holiday preparation times.
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The refrigerator, quick-thaw and microwave methods.
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cooking charts are not the best way to judge a turkey’s doneness. Always use a thermometer.
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A refresher course on creating a lump-free and delicious gravy.
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Balancing the amount of spice is the trick to making this holiday treat.
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Here it is: your basic Thanksgiving game plan.
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A beautiful turkey is the glorious centerpiece of a Thanksgiving table.
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A buttery herb crust, earthy vegetables and turkey in a velvety sauce. It’s a twist on the classic and a perfect post-holiday supper.
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He who holds the knife gets dibs on the crispy, flavorful turkey skin.
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With the right knife and a few sharp moves, carving a turkey is easier than you think.
