Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
How to Pull Off an Epic Thanksgiving Without Losing Your $h!t!
|
Hello there Reader, Thanksgiving doesn't have to leave you cursing like a sailor. (Although, if you ever heard Mama Leite muttering in Portuguese while wrestling a 22-pound turkey into submission, you might think otherwise.) As someone who's hosted more holiday dinners than my youthful countenance would suggest―some of which ended with me hiding in the basement, clutching a bottle of wine, and questioning my life choices―I've learned a thing or two about keeping my sanity intact. The One will back me up on this, especially after That One Year We Shall Never Speak Of Again when I nearly burned down the house. But I digress. What I've learned is mastering Thanksgiving is all about strategy. And, unlike how I usually cook―which The One likens to a tornado in an apron―this requires that dreaded word: planning. Allow me to share with you my hard-won five-day plan that'll keep you from ending up in the fetal position behind the washing machine. (Not that I know anything about that.) My Free Foolproof Five-Day Countdown
|
| ☞ YES, I NEED THIS! |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, Every year around now, someone leaves zucchini on my doorstep. No note. Just zucchini, the way other people get left flowers.My neighbor's garden has clearly turned on them, and the only humane response to a zucchini glut is to spread it around before it spreads to you.I have stopped resisting. A good zucchini summer is a fun problem to have, because zucchini works just about anywhere: shredded into a cake, sliced into a gratin, grilled in slabs, folded into pasta, fried into the...
Hi Reader, My freezer in late July is mostly ice cream. I am not going to pretend otherwise.Somewhere between the gelato I made because I bought a machine and refuse to let it sit idle, and the popsicles for when it is too hot to want anything else, there is barely room for a bag of peas.There is something about a homemade frozen dessert that store-bought never quite matches. You know exactly what went in it, you can make it as rich or as light as you want, and it tastes like the specific...
Hi Reader, Some July evenings, turning on the oven is the last thing the kitchen needs. It is too warm, the day was too long, and a 400-degree box running for an hour only makes the room worse.Those are the nights I do not cook so much as assemble.A good no-cook dinner is not a sad dinner. A platter of cold shrimp, a bean salad with real bite, a watermelon-and-feta plate, bread and good butter, and you have fed people properly without raising the temperature of a single room.For the next hot...