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Mouthing Off

By the Editors of Food & Wine Magazine

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Editor Picks

Editors’ Picks: Best Thanksgiving Drinks

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Thanksgiving Drink Picks

© Frances Janisch

Thanksgiving is all about the turkey, the stuffing, the sweet potatoes. But for F&W editors it wouldn’t be complete without the perfect cocktail, beer or wine. Here, expert suggestions for terrific Thanksgiving drinks from a bracing vermouth cocktail to a rare late harvest zinfandel that will go perfectly with the holiday spread. MORE »

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Grace in the Kitchen

Bacon and Beer: True Bromance

© Christina Holmes

Adding Guinness, or any dark beer, to the brine gives the turkey a toasty
flavor and helps give the skin a dark brown color. // © Christina Holmes

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

This is a real man’s turkey. There’s beer, there’s bacon and there’s the bird. Period! You won’t find any star anise or preserved lemon or lavender sprigs. Just beer, bacon and bird. Now I’m not particularly butch, but I do like some very guy things—guitars, whiskey, baseball, boxing…. I’ve even been known to split logs on occasion, I’ve fixed the toilet in my powder room twice (two different problems, thank you) and I bait my own hooks.

My goal with this recipe was to make a supersimple Thanksgiving turkey that would appeal to a wide audience of both sexes. I specifically left the ingredient list kind of short because guys are commitment-phobes with limited attention spans and more than 10 ingredients may trigger the flight response. I kid...Really, I just wanted to pack a lot of flavor and juiciness into the turkey. Full-bodied Guinness and smoky bacon infuse the meat during an overnight soak in the fridge. While the bird cooks, the fat from the bacon bastes the skin. The meat has a slightly smoky, hoppy flavor that is irresistible. Plus, the pan drippings are out of this world. They go into the gravy, where you really taste the undertones of smoke, coffee and malt. This may be a guy’s turkey, but it still doesn’t give one license to take his plate into the den to watch football while guests are at the table. SEE RECIPE »

Related: More Delicious Thanksgiving Turkeys
Ethnic Thanksgiving Turkeys
Ultimate Thanksgiving Recipes

Expert Lessons

Top 10 Crimes Against Pie

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© Brian M. Heiser

© Brian M. Heiser

At Chicago’s Hoosier Mama Pie Company, former Trio pastry chef Paula Haney and her team make up to 600 pies a week, kneading dough nonstop for as much as an hour per day, and burning through literally a ton of flour in as little as eight weeks. But practice does make perfect, as Haney’s pies—like her Cherry-Berry Pie—come out superbly flaky and intensely flavorful. Here, Haney tips off home bakers to the many mistakes that can get in the way of pie perfection. 10 pitfalls to avoid when baking pie. »

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Drink This Now

New Spiced Bitters from Cocktail Master Dale DeGroff

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Dale DeGroff's Pimento Bitters

Dale DeGroff's Pimento Bitters. Photo by Phil Jimcosky / Mutineer Magazine.

A pioneer of modern American mixology, “King Cocktail” Dale DeGroff is best known for his turn as head bartender at New York’s Rainbow Room, which recently was granted landmark status. Inspired by a Jamaican liqueur he loved that’s no longer on the market, DeGroff just unveiled a new product: Dale DeGroff’s Pimento Bitters. The infusion of distilled high-proof alcohol with pimento berries (a.k.a. allspice), orange peels, demerara sugar and a top secret strain of anise makes a super-aromatic cocktail component that’s richly spiced and comforting, especially in cold-weather drinks. He’s producing the bitters in France, and the product is now available in signed 250 ml bottles with his kitschy tuxedoed portrait on the label. Here, DeGroff talks about his path to bitters and how to use them in a delicious Thanksgiving punch. >

 

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Supermarket Sleuth

On a Search for Toasty Granola

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© Zubin Schroff

When making granola at home, toast it to maximize its nutty flavor.
// © Zubin Schroff

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

F&W thought the granola boom was over a few years ago, but the category keeps expanding like crazy! Personal taste when it comes to granola is sort of like chocolate chip cookie appreciation—some people prefer the dough raw, some like their cookies soft and almost gooey, some soft and chewy and some supercrisp.

Whether I make granola at home, which I do all the time, or I buy it (for a change of pace), I’m the charter member of the toasty camp. I think baking brings out the flavor of the oats, seeds and nuts, and since I usually have it as a topping or mix-in with tangy yogurt and supercrisp apples, flavor and texture are key. My favorite brands are the slightly salty Early Bird, which is made with olive oil; the almond-packed Bola granola, from the Berkshires; and one I just tried for the first time at the Natural Foods Expo called Viki’s.

If you want to make your own, where you’re in charge of toastiness and what goes in, here are a couple of my favorite recipes: Grace Parisi’s granola with maple-glazed walnuts and Jessamyn Waldman’s nutty granola from the awesome Hot Bread Kitchen in New York City.


Related: More Granola Recipes
Tasty Snacks
Healthy Snacks

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