Happy Thanksgiving! Turkey Waiting for the Rotisserie

Thanks to a bunch of make ahead recipes, I have nothing to do for the next couple of hours. I don't know what to do with myself - I'm usually rushing around like a crazy person at this point of the day. So, here's a picture of my 13 1/2 pound turkey, dry brined with my Italian spices recipe, and ready to go on the rotisserie in about an hour ....more

Giving Thanks 2014

“We tend to forget that happiness doesn’t come as a result of getting something we don’t have, but rather of recognizing and appreciating what we do have.”- Frederick Keonig Happy Thanksgiving, Everyone!On this Thanksgiving, please consider a donation to fight hunger in my home town:Donate to the Akron-Canton Regional Food Bank ...more

Thanksgiving Q&A 2014

McCROSKEY: Grab hold of yourself! You’ve got to talk them down. You’re the only chance they’ve got! ...more

PicOfTheWeek: Rotisserie Turkey Breast Redux

I couldn't decide which picture to use as the main one in last Thursday's Rotisserie Turkey Breast post; eventually, Pinterest's love of portrait orientation won out. Here's the landscape version. The golden brown turkey skin has me salivating for Thanksgiving already.. ....more

Rotisserie Turkey Breast, Dry Brined with Italian Spices

A Turkey breast is perfect for a smaller Thanksgiving, or as a backup bird if you need some extra white meat. (My mom always cooks an extra turkey breast on Thanksgiving. Actually, my mom cooks multiple whole turkeys AND an extra turkey breast ....more

Pressure Cooker Butternut Squash Puree with Honey and Sage

Butternut squash are a lot of work. Peeling the hard skin, seeding, roasting, pureeing - I love the taste, but I saved it for Thanksgiving, when I could face the extra work for a good side dish.Then I joined my CSA, and got winter squash every year in my fall share boxes. For a while, the squash were seasonal decorations, hanging out on my kitchen counter during the cold winter months ....more

PicOfTheWeek: Browns Tailgating with 36 hour Sous Vide beef short ribs

Short ribs, 140*F for 36 hours, then in the beer cooler for the trip to the Browns tailgate ....more

Grilled Salmon with Mustard Barbecue Sauce

The beautiful fall day I’ve been waiting for is here. Clear, blue sky; a carpet of colorful leaves on the lawn; a hint of winter in the air - just cold enough to need a jacket. It’s time for fall grilling ....more

Fall Cookbooks 2014

This year’s crop of fall cookbooks is one of the best I’ve seen in ages. Normally, I cut my list down to the five cookbooks I really want. Not this year - I had to have nine books on the list ....more

PicOfTheWeek: Slicing Flat Iron Steak

PicOfTheWeek: This is why I cook sous vide - flat iron steak, perfectly pink from edge to edge. (Recipe here: Sous Vide 24 hour Flat Iron Steak) ...more