Return to story
BY BEVERLY MEYER
To help make Turkey Day the best holiday of the year--and keep you from ruffling your own feathers--this small volume offers the novice or the seasoned cook a primer that ensures success.
With the mantra "If you prepare, it will happen," food columnist Sam Sifton outlines every detail from planning to washing the last plate.
Starting with the reassurance that you don't need a gourmet kitchen to make this a memorable meal, Sifton explains the basics of pots and pans, hand tools and knives. He also spells out why restaurant food always tastes so good: It's the salt, the pepper and the use of fat. Consequently, he admonishes, plan to use a lot of butter this day.
All the recipes Sifton provides are straightforward and basically simple, and they don't call for special items unless the cook so desires. You can buy a supermarket turkey and go from there.
Mashed or scalloped potatoes, dressings, green beans, gravy, pumpkin pie and even homemade cranberry sauce all are stars in this classic meal. And the straightforward instructions will make you a star with your family and guests.
How to set the table (understand those three forks!), warm the plates, make yummy leftovers--this really is the ultimate guide to perfect holiday dining.
Beverly Meyer is a copy editor with The Free Lance-Star.