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Feed Your Soul Too title: Feed Your Soul Too - Creating Gluten Free and mostly healthy recipes
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A club sandwich lives or dies on its crunch. Toasted bread, cold crisp lettuce, a ripe tomato, and bacon, the salty, crackly layer that makes every bite snap. We don’t cook bacon in our house, so for years my clubs were missing that one thing.
The fix was sitting in my deli drawer. Lay slices of beef salami on a parchment-lined sheet pan, slide it into a 400°F oven ...
My father-in-law always made his Thanksgiving stuffing from a bag of Pepperidge Farm. No apologies, no from-scratch bread cubes drying on the counter for two days. Just the blue bag, every year.
He was right. The herb-seasoned cubes are a great base: evenly dried, well seasoned and impossible to mess up. But on their own they can taste a little flat, like the stuffi...
Is this still a muffuletta? I honestly don’t know, and I’d love for you to settle it in the comments.
New Orleans gave the world the muffuletta: a round sesame loaf, a briny olive salad and a stack of Italian meats and cheese, pressed so th...
You can smoke a perfect turkey and still lose it at the cutting board. Ragged, shredded slices make even a juicy bird look dry, and that’s the photo everyone takes.
I learned this the hard way on my test turkey this year. I started slicing the breast right on the bird, and the slices tore. The fix is simple: take each breast off the bone in one piece, lay it skin-si...
Stop brining your turkey in a bucket. A dry brine is just salt and spices rubbed on a day ahead. It seasons the meat all the way through, keeps it juicy, and dries the skin so it crisps in the smoker instead of turning rubbery. No bucket, no cooler full of salt water, no mess.
Every Thanksgiving I smoke three turkeys, each over 20 pounds, for about 45 people. That’s...