gravy

Cold Gravy Is The Worst. Keep It Warm For Hours With This Trick.

Ditch the fancy gravy boat for something smarter
Nov 25, 2014 11:00 am

Nothing puts a damper on a delectable Thanksgiving meal quite like chilly gravy. It's the cold shower of holiday feasting! Blame the old-school gravy boat, which usually makes for a great decoration but fails miserably in the heat retention department. There is a better way, as the folks at America's Test Kitchen helpfully point out.

Thanksgiving Practice Round: Sauces and Gravies

Our favorite gravies, mustards, glazes and butters
Nov 12, 2014 11:00 am

Our dream Thanksgiving spread includes all of these sauces. Giblet gravy and orange-cardamom cranberry sauce for the turkey, cranberry mustard for the ham, red wine reduction for the crown roast or beef tenderloin, chive butter sauce for the mashed potatoes, and sage and brown butter sauce for the pumpkin ravioli. Have we mentioned our dream Thanksgiving takes no fewer than 24 hours to make? Still want to commandeer the kitchen, Mom?

Peppercorn-Riesling Gravy Recipe

A rich, bright gravy to dress up your roast turkey
Nov 25, 2013 3:00 pm
riesling gravy recipe
Photo: Mark Shaw

One of the best things about gravy, besides the fact that it's frequently a roast turkey's saving grace, is that you can custom-tailor it to any tastes. One year I added orange zest for a just-bold-enough citrusy kick. Last year we went super-funky and rustic with all the giblets (and then some). This year I find myself in a Riesling phase — dry, not sweet — but I can only imagine a sweet Riesling would make a delicious turkey gravy as well, as would your favorite white wine.

Thanksgiving Practice Round: Sauces and Gravies To Know

Master these great Thanksgiving sauces now
Nov 21, 2013 4:30 pm

Our dream Thanksgiving spread includes all of these sauces. Giblet gravy and orange-cardamom cranberry sauce for the turkey, cranberry mustard for the ham, red wine reduction for the crown roast or beef tenderloin, chive butter sauce for the mashed potatoes, and sage and brown butter sauce for the pumpkin ravioli. Practice today, knock it out of the park and sauce that food right!

4 Ways To Take Swedish Meatballs For A Spin

Beyond potatoes and gravy lies the perfect formula
Feb 4, 2013 11:31 am

I really wish I hadn't found out the café a few doors down from the office serves Swedish meatballs. I'm also very glad there's a place within a block that has them, because when it's cold like this, few dishes will warm you up and keep you comfortably full like köttbullar med potatis. Here are 4 variations to keep your meatball game nice and fresh. 

When Sausage Met Potato: 5 Ways With Bangers and Mash

Ideas for sausages and potatoes when it gets cold
Nov 8, 2012 11:31 am

There's one dish I can't force myself to eat in the hot weather, but the second it starts hammering giant wet snowflakes blown sideways by a "refreshingly" frigid damp wind, it's time to break out my variations on bangers and mash. I love our classic recipe with crispy pork sausages and caramelized onion gravy, but as can be expected, I get bored with it pretty quickly and move on. Here's how I do it.

Our Favorite Sauce Recipes For 'Practice Thanksgiving'

Recipes for gravy, mustard, glaze and reduction
Nov 4, 2012 10:31 am

Our dream Thanksgiving spread includes all of these sauces. Giblet gravy and orange-cardamom cranberry sauce for the turkey, cranberry mustard for the ham, red wine reduction for the crown roast or beef tenderloin, chive butter sauce for the mashed potatoes and sage and brown butter sauce for the pumpkin ravioli. Have we mentioned our dream Thanksgiving takes no fewer than 24 hours to make?

Classic Giblet Gravy Recipe

How to make gravy for Thanksgiving, as is customary
Oct 29, 2012 2:01 pm
giblet gravy recipe
Photo: Glory Foods on Flickr

During our Thanksgiving test kitchen (and subsequent party), Food Republic's Food Scientist Jared Levan whipped up a batch of classic giblet gravy that put us off "slightly thickened pan drippings" for life. So reserve that packet of unidentifiable innards that came with your turkey — they're the tickets to this gravy train.

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