The holidays are a blast, but cleanup and storage sucks. These tips will make it much easier.
On tonight’s My Grandmother’s Ravioli at 8pm ET, Ilene and Freddie Tsuhara are throwing a bash at their Concord, North Carolina, pad. Mo Rocca helps assemble the appetizers, like Shrimp Cocktail Shooters, Grilled Short Ribs and Pineapple and Smoked Salmon and Cream Cheese Rolls. Then he learns some potent potables, including the Harvey Wallbanger, from mix master Freddie.
The food and drinks are a success, but the real surprise of the night is firecracker Ilene. In this web-only deleted scene from the show, Ilene explains why showing up three hours late for a dinner she’s made is a bad idea, plus the reasons she was the worst military wife who ever walked the Earth:
In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.
Louie Larson and Pete O’Connell from My Grandmother’s Ravioli
Ever since I can remember, even as a little boy, my mother made homemade dinner rolls at every holiday. Thanksgiving was especially important, not only because the rolls were a favorite at the Thanksgiving table along with the turkey, stuffing, mashed and sweet potatoes, squash, gravy and all sorts of other really good traditional fare, but also due to the fact that they made the very best cold turkey sandwiches later that evening and for the next several days — until the hoard of rolls everyone stashed was used up.
Since they freeze very well and, before and after the microwave, were easy to reheat and delicious when heated just before dinner, Mom sometimes made them days in advance, as oven space was always at a premium on the big day.
When I got out on my own, I always liked to host family holiday meals, so the family would end up at our house. After Louie joined the family, our record attendance at Thanksgiving topped 30, including families, friends and a few students who couldn’t make it home during the short break. Needless to say, Mom’s responsibility for contributing to the meal shrank to making up to 10 dozen rolls. When our kids came along, these delights were one of the first things they ate at Thanksgiving. Now, the grandkids love them as well.
On Log On & Eat with Eden Grinshpan, Eden travels the country to meet the most outrageous and original food bloggers and social media stars who invite her to devour their favorite dishes. We connected with them to pick their brains and score some exclusive advice and tips.
There are foodies, and then there are food fanatics. I do not consider myself a foodie, but I certainly do consider myself a food fanatic.
Foodies relish keeping up with all the endless food trends. Foodies can’t seem to get enough braised pork belly and kale. Foodies will dutifully stand in line for hours for a taste of a Cronut.
But food fanatics are a horse of another color. We love food just as much as foodies, and we are equally, if not more, dedicated to the pursuit of delicious bites. But the food in which we are interested doesn’t trend on Twitter or light up your RSS feed. It’s not about how new or “in” something is. It’s not about the marketing or the presentation; it’s simply about how good it tastes.