November 8, 2000
[Times photo: Patty Yablonski] |
It’s the undisputed edible berry of the season, but most of the time it doesn’t get the respect it deserves. Many cooks don’t realize that this healthful fruit also imparts new complexities of flavor when teamed with many other holiday favorites. Story |
Turkey Four Ways
Today we continue our four-part series on ways to cook turkey. Along with cooking instructions, we're serving up some savory side dish recipes, too.
- Smoked turkey a Pilgrim could love
The technique can be tricky, but cooking your Thanksgiving bird outdoors on your grill lends a taste of traditional Americana that's worth the effort.
- Thanksgiving, basted in tradition
Smoke-Grilled Cider-Basted Turkey
- Brine a turkey for delicious, moist white meat
The age-old problem with cooking a turkey is that the white meat is often dry compared with the moist, tasty dark meat. That's why they invented gravy, folks.
- Chat about food
Want to share a fabulous Thanksgiving recipe or find out what others are making this year? How about reviewing a recipe you've tried from the St. Petersburg Times' Taste section?
Food File
Special events and food tastings
Time to consider gifts of citrus
The holiday treat that suits everyone on your list is ripe and being picked. Citrus growers say it's a great crop and urge early shopping.
Dish
deconstructing
Yo, ho, ho! Eating's hearty at Islander Grill
On Treasure Island, not far from the bounding main, a new restaurant with a piratical theme is serving fare that satisfies.
You asked for it
Rich hummingbird cake stands tall with flavor+
