We are obsessed with our Sheet Pans. They work hard, are easy to care for, cost very little, and make your life easier. And our current favorite is the Sheet Pan Dinner. Yes, an entire dinner made in one pan.
Stuffing is the iconic partner to the Turkey for Thanksgiving dinner. This stuffing really accentuates the warm flavors of fall and uses all the right herbs to make you feel back in Grandma’s kitchen. Fresh rosemary, thyme, sage and parsley. But we’ve mixed it up with large pieces of sausage, crsipy pieces of bread, and of course the perfect amount of smokey flavor from our favorite Traeger Grill.
Around here we like to think that Turkey is a protein we can enjoy all year long. And when you simplify the whole process by cooking just a turkey breast, it takes all the pain and effort away from a whole turkey, and you’ll end up with a perfectly moist, tender, delicious piece of meat.
Okay, confession, we definitely took the easy way out here and smoked a purchased pie. There are a million things to do for Thanksgiving, and making our pies is usually a tradition we love and look forward to every year. But sometimes ease and convenience wins over traditions.
We don’t take our gravy lightly. It might was well come from fresh meat drippings, or not exist at all. Until now, we just didn’t think it was possible to create that kind of flavor without having cooked a roast or whole turkey, but with the right flavorings and herbs, you can get pretty darn close.
Give us a minute to convert you to the goodness that is Smoked Broccoli. I’ve always been the kind of eater who enjoys a plate full of vegetables. And that love for vegetables only deepens when the weather turns cool, and I roast every vegetable I can think of in the oven. Cauliflower, check. Carrots, check. Sugar snap peas, check check (try them!). And broccoli, I’ve always loved roasted broccoli. Then we smoked it. I’m forever changed.
Peter’s Caramel has changed our sweet-making lives. Consider it one of confections greatest “life hacks.” Easy to store, melt, drizzle, dip, cut, flavor and even dye.
We’ve shared with you some of our more basic tips on using caramel, so today we wanted to give you a look at some of our more unusual uses. If you bought a loaf, or twenty, here are some things you can do with any caramel you may have left over from your caramel apples or pretzel rods.
So many foods create and cultivate a feeling. At Gygi, our goal is to give our food the best of feelings. Comfort, celebration, love, satisfaction. When thinking of the happiest food, the first thing that popped in my mind was the perfect, softest, sweetest sugar cookie.
This deliciously festive pumpkin biscotti recipes gets “spookified” with some simple white chocolate and candy eyes. This recipe works great with our pumpkin biscotti recipe, or any homemade biscotti you’ve grown to love. But if your treat making is down to the wire, your favorite store-bought biscotti will definitely do the trick. Whether you enjoy these with a tall glass of milk or dip them in your favorite warm beverage, you’ll certainly be glad you gave these fun treats a try.
Don’t get us wrong – we love a good dry rub. But, sometimes we can be a little partial to a good marinade. They can bring out the natural flavors of your food or tenderize a cheaper cut of meat. Best of all, once you master the basic parts of the marinade, you can create endless variations. Learn the basics of the perfect vegetable and meat marinade and get ready to exercise a little culinary creativity!