A Timeline for Preparing the Thanksgiving Feast

If you’re in charge of getting the Thanksgiving meal to the table on time, you know it takes a comprehensive plan (and usually a few deputies) to ensure a successful feast. With a little attention ahead of time, there’s no reason stress on Turkey Day. Here’s a timeline to keep you in check, starting on the Tuesday before the holiday.

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Rooney Pitchford
8-Piece Thanksgiving Turkey: Take the Stress out of the Turkey Cook

If there must be turkey on your family’s Thanksgiving table, but the idea of using up family time to take care of a roasting bird isn’t up your alley, try breaking down the bird into smaller pieces prior to seasoning and cooking. Smaller chunks of meat means simpler and faster preparation, and the ease of use with the individual pieces invites personal culinary creativity by making each step just that much less bulky.

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The Post-Holiday Detox Starts with Bone Broth

It’s the Sunday after Thanksgiving. You’re stuffed, you’re a little heavier than usual, and before work starts tomorrow, you’d like to start making up for the many recent times you’ve thought, “Oh well, I’ll start eating healthy again on Monday.” If you haven’t given a chance to homemade bone broth, this is the perfect opportunity to hydrate your body, learn a new craft, and make delicious soups all week with just a few hours of work on Sunday.

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Why Buy Local?: A Snapshot of the Thanksgiving Turkey Industry

We’re proud to once again offer pasture-raised turkeys from Smith & Smith Farms in Burlington, TX, for your Thanksgiving enjoyment. While we always encourage members of our communities to invest in humanely raised, locally-sourced meat, Thanksgiving presents an interesting case for examining the commercial poultry market, with a whole year of production centered around one single day. Let’s take a look at the industry in practice.

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5 Cold-weather Recipes for Fall

Here in Texas, the summer months are for margaritas and afternoons are around the grill, and the heat can make it hard to even imagine taking down hot soup or a plate of spaghetti and meatballs. Now that the clouds have set in and the temperature reminds us of impending autumn, it’s time to hit the reset button on the kitchen gameplan, from light, refreshing arrangements to the warm, dense comfort foods that keep us fed through the fall and winter.

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Chicken Soup Three Ways

Canned chicken noodle soup on a rainy day makes for a sentimental treat, but starting chicken soup from scratch makes for a cold-weather project that will fill the house with aromas all day, and a feast come supper time. Here are three takes on relatively simple chicken soup recipes that will expand your repertoire and fill stomachs for the whole week.

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Pot Roast: an easy foundation for experimentation

For a lazy Sunday or a large group supper, pot roast is great for experimenting with new ingredients, techniques, and flavors. In the recipe below, we’ve included the “full spectrum” of possible veggies and liquids, including those that are considered, depending on the chef, everywhere from “optional” to “essential.”

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From Our Kitchen: Chicken Karaage and Gluten-Free Chicken Tenders

In this week’s edition of “From Our Kitchen,” chef Chelsea shows off a couple of ways to prepare delicious deep fried chicken tenders using a cornstarch-based batter, so you can feed a party without worrying about gluten sensitivity among the crowd. First up is chicken karaage, a sweet, sticky, spicy, and crunchy Japanese fried chicken.

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Fajitas: The Humble Beginnings of an Icon

Order fajitas anywhere in America today, and expect the familiar: bustling Tex-Mex waiters, Mexican beers, margaritas, and colorful, sizzling platters of marinated beef, chicken, or vegetables hot off the grill. True to its Tex-Mex roots, fajitas spent most of its existence in relative obscurity, known only to Mexican ranch hands who developed the preparation during South Texas cattle drives over the middle decades of the 20th century.

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Smoking & Drinking with Robyn Metcalfe

Robyn Metcalfe is an historian, lecturer, and scholar specializing in the study of urban food markets. She serves as the director of the Food+City at UT Austin, a publication centered around transforming modern food trends and fostering efficiency in food markets moving into the future. She shared with us some secrets from the kitchen, and tales from her ultimate foodie getaway.

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Smoked Whole Chickens

Easy, familiar, and delicious. A good smoked chicken recipe can support a dinner party or tailgate any day of the week, any week of the year. Our friends at Traeger lend us their brine and smoke combination that’ll get you through a culinary pinch when the party needs a tender snack to share. Whatever your smoking method and equipment, perfect your personal smoked chicken and never fear menu-planning again.

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Recipe: On-the-Fly Whiskey Wing Sauce

For a chef building a flavor repertoire, the weekly chicken wing ritual provides a canvas for sauce creativity. Each Saturday afternoon offers the house chef a cost-effective opportunity to work on recipes – and you know the crowd will love whatever comes out. This weekend, try this whiskey-based wing sauce, using Austin’s own Nine Banded Whiskey.

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