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Traditional Roast Turkey

 

Course: Mains
Keyword: Fall, Gluten-Free, Holidays, Meats, Thanksgiving, Traditional Roast Turkey

Traditional Roast Turkey

ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 15 minutes
Yield: 10 to 12 servings
An overnight brine makes all the difference in this moist and meaty traditional roast turkey. A quick roast in a hot oven ensures perfectly golden brown, crispy skin.
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Specialized Hardware

5-gallon bucket
Probe thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 15 minutes
Yield: 10 to 12 servings

Procedure

  • Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38ºF.
  • Combine the broth, salt, sugar, peppercorns, allspice, and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
  • The night before you'd like to eat: Truss the legs of the turkey with kitchen twine, if desired. Combine the brine, water, and ice in a clean 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
  • Day of roasting: Heat the oven to 500ºF. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on a roasting rack set inside a half-sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
  • While the bird is cooking, fold and shape a double layer of aluminum foil into a closely fitting breastplate.
  • After 30 minutes, decrease the oven temperature to 350ºF, insert a probe thermometer into the thickest part of the breast, and cook until the temperature reaches 155ºF. Use the breastplate at any point during cooking should the bird become too brown.
  • Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.

Cheese Souffle

 

Course: Mains
Keyword: Brunch, Cheese Souffle, French, Holidays, Vegetarian

Cheese Souffle

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 5 servings
The secret to a light cheese soufflé is to strike a balance between the airy foam and the heavy, starchy sauce. Although ingredients do matter, technique is key.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
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  • 3 tablespoons unsalted butter, chilled, plus extra for greasing the dish
  • 2 tablespoons ground Parmesan cheese (not grated)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1 1/3 cups whole milk, hot (180 to 185°F)
  • 4 large egg yolks
  • 6 ounces sharp cheddar cheese, grated
  • 5 large egg whites
  • 1 tablespoon water
  • 1/4 teaspoon cream of tartar

Specialized Hardware

8-inch souffle dish
Electric hand mixer
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 5 servings

Procedure

  • GreaseNever use margarine, shortening or, for that matter, grease. an 8-cup soufflé dish or 4-2 cup oven safe ramekins with the cold butter. Add the grated Parmesan and roll around the dish to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
  • Heat oven to 375ºF.
  • Melt the butter in a 3-quart saucier over medium heat. Simmer until all the water has cooked out of the butter and it stops bubbling, about 2 minutes. Combine the flour, mustard, garlic powder, and salt in a small bowl. Whisk this mixture into the melted butter. Cook for 2 minutes, or until the roux appears dry.
  • Whisk in the hot milk and turn the heat to high. As soon as the mixture reaches a boil (this should happen immediately), remove from the heat.
  • Beat the egg yolks in a medium mixing bowl until creamy, about 1 minute. Temper the eggs by slowly adding a few ounces of the milk mixture to the yolks, whisking constantly. Add another few ounces of the milk mixture to the yolks, and then pour the yolk mixture back into the saucier, whisking vigorously. Remove the pan from the heat and whisk in the cheese. Transfer this mixture back to the medium mixing bowl and set aside. At this point, the mixture can be covered with plastic wrap and refrigerated for up to 1 week. Bring it to room temperature before using.
  • Using a hand mixer, whip the egg whites, water, and cream of tartar in a clean metal bowl until glossy and firm.
  • Time to fold. Start by quickly stirring a quarter of the egg white foam into the base. Using a spatula, fold in the remaining foam in thirds. The spatula goes down right in the middle, then sweeps up the side and turns its load over. Turn the bowl a quarter and repeat the exact same action.
  • Immediately pour the mixture into the chilled soufflé dish, leaving 1/2 inch between the batter and the top of the dish. Place on an aluminum pie pan and bake in the oven for 30 to 35 minutes. Do not open the oven door during the first 30 minutes of baking. When done, a paring knife inserted in the middle of the soufflé should come out mostly clean. The internal temperature should be between 180 and 185°F. Serve immediately.

Candied Ginger

 

Course: Sweets
Keyword: Candied Ginger, Candy, Condiments, Dessert, Holidays, Make-Ahead

Candied Ginger

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1 pound
One of my favorite forms of ginger is crystallized ginger, which has been candied or cured in sugar. And it's almost as easy to make as it is to buy.
Now that you will soon have plenty of candied or crystallized ginger, what might you do with it? Well, it is ideal in baked goods (like gingersnaps), but it's also darned tasty on ice cream, breakfast cereal, salads, and just for out-of-hand eating.
This recipe first appeared in Season 12 of Good Eats.
Photo by Lynne Calamia
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  • 1 pound fresh ginger root
  • 5 cups water
  • 1 pound granulated sugar

Specialized Hardware

Mandoline
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1 pound

Procedure

  • Coat a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment paper.
  • Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook until the ginger is tender, about 35 minutes.
  • Reserve 1/4 cup of the cooking liquid before transferring the ginger to a colander to drain. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.
  • Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, ice cream, or to sweeten coffee or tea.

Cold-Fashioned Potato Salad

 

Course: Sides & Salads
Keyword: Cold-Fashioned Potato Salad, Gluten-Free, Make-Ahead, Sides, Southern, Summer, Vegetarian

Cold-Fashioned Potato Salad

ACTIVE TIME: 35 minutes
TOTAL TIME: 9 hours
Yield: 4 to 6 servings
Although this picnic-ready potato salad application does call for a fair amount of fat in the form of mayonnaise, it's balanced by the cider vinegar and mustard. The tarragon is a French (but unfussy) touch.
This classic side dish is as good warm as it is cold.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
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ACTIVE TIME: 35 minutes
TOTAL TIME: 9 hours
Yield: 4 to 6 servings

Procedure

  • Place potatoes into an 8-quart pot, cover with cold water, and place over medium heat. Cover the pot and bring to a boil. Immediately reduce the heat and remove the lid. Gently simmer until potatoes are fork tender, 10 to 15 minutes. Drain and place in an ice bath to cool for 2 to 3 minutes. Remove the skin by rubbing with a clean tea towel. Slice the potatoes into rounds or cut into large dice and place into a zip-top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
  • In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes, toss, and season with salt and pepper. Let the salad chill in the refrigerator for at least 1 hour before serving.

Roasted Vegetable Spread

 

Course: Appetizers
Keyword: Appetizers, Gluten-Free, Healthy, Make-Ahead, Roasted Vegetable Spread, Vegetarian

Roasted Vegetable Spread

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 1 3/4 cup
A perfect sandwich complement, this roasted vegetable spread is loaded with flavor and surprisingly simple to make.
As a father, I can attest to the fact that, by and large, the larvae of the species resist the ingestion of vegetation. This condition results from the fact that their taste buds are particularly sensitive to bitter flavors and the fact that the nasty little tots are naturally ornery.
This spread is one way to get them to down their vegetables with a minimum of the fuss that has driven many a parent to a nasty case of the rage shakes.
This recipe first appeared in Season 8 of Good Eats.
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Specialized Hardware

Food processor
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 1 3/4 cup

Procedure

  • Heat oven to 400ºF. Line a half sheet pan with foil and set aside.
  • Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on the prepared half sheet pan and roast, tossing occasionally, until the vegetables are soft and are beginning to turn brown around the edges, about 45 minutes. Remove from the oven and cool completely.
  • Transfer the vegetables to a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
  • Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

Chocolate Waffles

 

Course: Breakfast
Keyword: Breakfast, Brunch, Chocolate, Chocolate Waffle, Desserts

Chocolate Waffles

Chocolate waffles stacked on a plate, topped with strawberries and powdered sugar.
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 6 (8-inch) waffles
As if you need an excuse to eat chocolate for breakfast, these simple chocolate waffles come together in minutes, making them perfect for brunch-time entertaining... if you want to share.
This recipe first appeared in Season 9 of Good Eats.
Photo by Lynne Calamia
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  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 16 fluid ounces buttermilk, room temperature
  • 4 ounces (3/4 cup) chocolate chips
  • Vegetable spray, for waffle iron
Chocolate waffles stacked on a plate, topped with strawberries and powdered sugar.
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 6 (8-inch) waffles

Procedure

  • Heat waffle iron according to manufacturer's directions. If your waffle iron has temperature settings, aim for medium to medium-high.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl, beat together the eggs, melted butter, and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.
  • Ladle 4 ounces of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron, about 2 minutes for a small waffle iron or 3 minutes for a large. Serve immediately or keep warm in a 200ºF oven until ready to serve.

Sweet or Savory Pate a Choux

 

Course: Sweets
Keyword: Appetizers, Baking, Brunch, Desserts, Holidays, Sweet or Savory Pate a Choux

Sweet or Savory Pate a Choux

Sweet Pate a Choux used in Chocolate Eclairs Reloaded
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 36 small eclair shells
This classic pate a choux recipe is the perfect base for desserts like chocolate eclairs as well as for savory appetizers.
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  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 pinch kosher salt
  • 1 cup plus 1 tablespoon bread flour
  • 4 large eggs
  • 1 to 2 large egg whites

Specialized Hardware

Digital instant-read thermometer
Pastry bag fitted with round tip
Sweet Pate a Choux used in Chocolate Eclairs Reloaded
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 36 small eclair shells

Procedure

  • Heat the oven to 425°F and adjust oven rack to the middle. Line two half sheet pans with parchment paper.
  • Place the water, butter, and salt in a 3-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, about 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, 3 to 4 minutes.
  • Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 5 minutes to cool, or until there is no more steam rising. With the mixer still on low speed, add the eggs and egg whites, one at a time, making sure each is completely incorporated before adding another. You will need to stop the mixer occasionally and scrape down the sides of the bowl and the paddle attachment. Before adding the last egg white, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a“V” shape. The mixture may only need 1 egg white.
  • Transfer to a piping bag fitted with a plastic coupler and a round tip. Pipe a little of the mixture into the four corners under the parchment paper to hold it in place on the sheet pans.
  • Pipe the mixture into 2 1/2-inch-long strips on the parchment, 4 rows of 6. Use a clean dampened finger to smooth any tips left from piping.
  • Place the sheet pan of eclairs in the oven and bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until golden brown, 10 to 12 more minutes. Remove from the oven and immediately pierce the bottom of each eclair with a paring knife to release steam. Repeat with the remaining eclairs. Let cool completely before filling.

Beef Tenderloin in Salt Crust

 

Course: Mains
Keyword: Beef, Beef Tenderloin in Salt Crust, Christmas, Dairy-Free, Holidays, Meat

Beef Tenderloin in Salt Crust

ACTIVE TIME: 25 minutes
TOTAL TIME: 5 hours 40 minutes
Yield: 10 to 12 servings
Why wrap a whole beef tenderloin in a salt crust? For one, the coating disseminates flavor throughout the meat, but the more important reason is insulation. Encasing the beef tenderloin in a salt crust ensures an evenly cooked, medium-rare piece of meat every time.
This recipe first appeared in Season 7 of Good Eats.
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  • 5 cups all-purpose flour, plus extra for rolling
  • 3 cups kosher salt
  • 3 tablespoons fresh ground black pepper
  • 5 large egg whites
  • 1 1/2 cups water
  • 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
  • 1 (6- to 7-pound) beef tenderloin, trimmed
  • 1 tablespoon olive oil

Specialized Hardware

Kitchen twine
Electric griddle
Digital instant-read thermometer
ACTIVE TIME: 25 minutes
TOTAL TIME: 5 hours 40 minutes
Yield: 10 to 12 servings

Procedure

  • Combine the flour, salt, and pepper in a large mixing bowl. In another bowl, whisk together the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together, then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for at least 2 hours or up to 24 hours.
  • When ready to roast, heat the oven to 400ºF.
  • In order to achieve uniform cooking, fold over the slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle to its highest setting. Brush the tenderloin with the olive oil and sear on all sides until well browned, about 10 minutes. Rest the meat until it is cool to the touch so as not to melt the dough, at least 10 minutes.
  • Transfer the dough to a floured surface and roll out to 1/4-inch thick, approximately a 24-by-18-inch rectangle. Trim away extra dough and brush away any excess flour, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
  • Place the tenderloin in the center of the dough. Fold the top part of dough over, flipping about 1 inch of dough back onto itself. Repeat with the bottom half of the dough. Press the 2 flaps of dough together and seal, making sure the dough is not too tightDoing so will only hold moisture right up against the meat causing it to stew. around the tenderloin. At the ends of the tenderloin, press dough together to form a seal and cut away any excess. Transfer to a half sheet pan, place in the oven, and roast to an internal temperature of 125ºF, 25 to 30 minutes.
  • Remove from the oven and allow to rest for 30 minutes to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut away the salt crust at one end and remove the tenderloin from the dough tube using tongs. Slice and serve immediately.

Country Style Steak

Course: Mains
Keyword: Beef, Country Style Steak, Meat, Southern, Weeknight Dinner

Country Style Steak

ACTIVE TIME: 40 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 4 to 6 servings
Cooked low and slow and smothered in a rich pan gravy, country style steak is good, old-fashioned Southern comfort food.
This recipe first appeared in Season 10 of Good Eats.
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Specialized Hardware

4- to 5-quart Dutch oven
ACTIVE TIME: 40 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 4 to 6 servings

Procedure

  • Heat oven to 300ºF.
  • Cut the meat with the grain into 1/2-inch-thick slices and season on both sides with salt and pepper. Put the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
  • Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4- to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, about 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot, making sure they are all submerged in the liquid. Cover the pot and place it in on the middle rack of the oven. Cook until the meat is tender and falling apart, 1 1/2 to 2 hours.

Lemon Curd

 

Course: Sweets
Keyword: Baking, Desserts, Fruit, Gluten-Free, Lemon Curd, Make-Ahead

Lemon Curd

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 1 pint
Thick, creamy, and perfect for topping tarts, this four-ingredient lemon curd application is as versatile as it is delicious.
This recipe first appeared in Season 1 of Good Eats.
Photo by Lynne Calamia
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  • 5 large egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 8 tablespoons (1 stick) butter, cut into pats and chilled

Specialized Hardware

Digital kitchen scale
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 1 pint

Procedure

  • Add enough water to a medium saucepan to come about 1 inch up the side. Bring to a simmer over medium-high heat.
  • Meanwhile, combine egg yolks and sugar in a medium metal bowl and whisk until smooth, about 1 minute.
  • Measure lemon juice and, if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. 
  • Once the water reaches a simmer, reduce the heat to low and place the bowl on top of the saucepan. (The bowl should be large enough to fit on top of the saucepan without touching the water.) Whisk until thickened and the mixture is light yellow and coats the back of a spoon, about 8 minutes.
  • Remove promptly from the heat and stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.