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By the Editors of Food & Wine Magazine

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A Light Start to the Week: Chinese Chicken Salad

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Chinese Chicken Salad

© Tina Rupp
Chinese Chicken Salad

Food & Wine’s Senior Recipe Developer, Grace Parisi, returns for the final installment of her live Thanksgiving chat series tomorrow, Tuesday, November 22, at 2 p.m. ET on Facebook. Taking over our fan page, Parisi will answer all of your last-minute holiday questions. Since the forthcoming week will present myriad opportunities foroverindulgence, we present Parisi's Grilled Chinese Chicken Salad for tonight's Chicken Dance—so you can at least start the week with a light and low-effort dinner.

Related: Fast Thanksgiving Recipes
Healthy Thanksgiving Side Dishes

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7 Ways to Save a Turkey

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F&W Executive Food Editor Tina Ujlaki reveals the best ways to salvage your Thanksgiving dinner when common turkey disasters strike. Most importantly, remember this: “Gravy has a lot of magical powers,” says Ujlaki.

Michael Symon's Thanksgiving Turkey

© Con Poulos
Michael Symon's Perfect Turkey

1. If your turkey hasn’t defrosted… Season the still-frozen bird and put it in the oven. It’s safe to cook a turkey from the frozen state, according to the US Department of Agriculture. Cooking time will be at least 50 percent longer than it is for a fully thawed turkey (for example, a bird that would ordinarily be done in four hours will likely take six hours to cook).

2. If your roasting pan is too small… Roast the turkey on the largest baking sheet in your kitchen or snag a deep disposable foil roasting pan.

3. If you forgot to remove the giblets… Years ago, giblets were usually packed in a plastic bag within the bird, which led to some scary plastic-scented roasts. But now most come wrapped in paper, possibly because poultry companies realized that so many people forgot to remove them. Cooking the paper-wrapped giblets won’t affect the taste or safety of the turkey—just remember to remove them before serving.

4. If you overcook the turkey… Use a very sharp knife to minimize shredding, and make sure you have lots of gravy. “There are so many other foods on the table that an overcooked turkey bathed in delicious gravy won’t be the focus,” says Ujlaki.

5. If you undercook the turkey… Since the breast finishes cooking first, remove the legs and wings, and put them back in a pan to continue roasting on their own. You can always pretend you’re serving the turkey in two courses: white meat first, then dark meat. Or save the dark pieces for awesome leftovers.

6. If one turkey isn't enough… When there’s a risk of last-minute guests, roast an extra breast instead of making two turkeys—few ovens have room for more than one turkey.

7. If your turkey is too salty… Counteract saltiness with a sweet gravy and sweet cranberry sauce.

Related: Thanksgiving Recipes
Turkey Recipes
Michael Symon's Thanksgiving Menu

Recipes

Pre-Thanksgiving Shumai Party

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Heaven’s Dog Shumai

© Justin Chapple
Heaven’s Dog Shumai

It's easy to get wrapped up in the Thanksgiving recipe frenzy, but there are still a few more nights left to cook something far removed from turkey or cranberry sauce. Yesterday in the Food & Wine Test Kitchen, we stuffed and steamed delicious shumai (left) from San Francisco's Heaven’s Dog. The filling combined hand-chopped fatty pork shoulder, shrimp and shiitake mushrooms, all seasoned with fish sauce, soy and sugar.

 

These addictive little bites were so popular among staff that we had to announce a two-shumai-per-person policy. That recipe will be featured in F&W’s Cocktails 2012 book, but with a little help from Senior Recipe Developer Grace Parisi’s demonstration, you can easily whip up these Pork-and-Kimchi Dumplings this weekend.

Related: Fast Asian Recipes
Thanksgiving Recipes

 

Wine

Early Look: NYC’s Corkbuzz Wine Studio

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© Charlotte Druckman
Wine Label Haute Couture at Corkbuzz

There are so many things to admire when you walk into Corkbuzz, the fantastic new Manhattan wine bar/school from the world’s youngest female master sommelier, Laura Maniec. But the very first thing I saw was a haute couture dress, fashioned from some 700 prestigious wine labels that Maniec collected from her fancy wine friends by posting a request on Facebook. (Apparently, there are hundreds more labels waiting to be used; maybe Maniec will expand the Corkbuzz mission statement to include a bespoke tailor shop.)
 
Right now, tailoring is almost the only thing that Corkbuzz, which opens in the next few days, doesn’t offer. The place is designed so that the wine-class space in the back morphs into a comfy dining room situation with communal tables. And the food there, or at the long bar, from chef Hayn Yi (who has cooked at Le Bernardin, among other places), is lovely. I was very happy with the colorful market pickles and well-spiced lamb ragout with flatbreads; the chocolate soufflé with salted caramel was killer.
 
Now for the wine: There are some three dozen wines by the glass, from 2010 Greek Sauvignon Blanc to ’89 Margaux, plus Lustau sherry. Maniec is also going to offer fun programs like “cellar grab” from the 250-bottle list (pay a certain amount of money, walk into the cellar and grab). The wine classes, which start in early January, run the gamut from vegetarian pairing to learning how to be a show-offy blind taster.
 
So yeah, things are pretty busy at Corkbuzz. But I’m still hoping Maniec can get her dress designer, Jo D’Agostino, to custom make a few outfits for me.

Cooking

Thanksgiving Disaster Kit

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Classic Pumpkin Pie

© © Frances Janisch
Classic Pumpkin Pie

On Thanksgiving Day, if life hands you a cracked or undercooked pie, you don’t have to scrap dessert. Here, Food & Wine Senior Recipe Developer Grace Parisi shares recovery tactics for the most common holiday cooking predicaments.

To fix lumpy gravy: Instead of wasting time with a whisk or a sieve, pour lumpy gravy into the blender and puree (but be careful that the gravy isn’t too hot, or the blender could shatter). To avoid lumps in the future, fully blend flour with turkey drippings to make a roux before adding any stock.

To rescue gluey potatoes: If you’ve overworked the potatoes to an unpleasant texture, go French. As in, add a lot of cream to make a creamy potato puree. Then put the puree in a casserole dish, sprinkle Parmesan cheese over the top and bake it until browned.

To save overcooked vegetables: You can camouflage mushy texture with deliberate creaminess and crunch. Drizzle the vegetables with a little cream in a casserole dish, sprinkle with bread crumbs and any grated cheese (especially one that’s good for melting, like Gruyère), then pop the casserole dish under the broiler.

To disguise cracked pumpkin pie: Whipped cream can save most dessert imperfections. Mound the cream on top, sprinkle it with candied ginger and it will look even more elegant than an undecorated pie.

To salvage undercooked pie: Reheat the pie in the oven, then scoop the filling over ice cream and crumble the cooked pieces of pie crust on top for a deconstructed pie à la mode.

Related: Fast Thanksgiving Recipes

Healthy Thanksgiving Side Dishes

Thanksgiving Pies and Tarts

(pictured: Grace Parisi's Classic Pumpkin Pie

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