Good Food
Thanksgiving Edition: BBQ Turkey, Thomas Keller on Leftovers
This year why not cook your Thanksgiving turkey on the grill? A BBQ expert explains how. Chef Thomas Keller looks forward to Thanksgiving leftovers.
By Evan Kleiman • • 1h 0m ListenIt's the Thanksgiving show and this year Russ Parsons, food editor for the Los Angeles Times, joins Evan Kleiman for the entire show to guide cooks and eaters through a flawless Thanksgiving meal. BBQ master Adam Perry Lang offers tips and techniques for cooking your turkey on the grill, and vegetarian blogger and cookbook author Evan George hosts a dinner party where a fake turkey is at the center of the meal. Chef Charles Phan and minimalist Mark Bittman cover Thanksgiving sides, and Jonathan Gold talks stuffing. Wine pro Randy Clement suggests wines to pair with your Thanksgiving smorgasbord and chef Thomas Keller has ideas for leftovers. At the Farmers; Market, pastry chef Roxana Jullapat shares her dessert inspiration and Laura Avery gets ready for the busiest market of the year.
In this episode
10 storiesMarket Report
Evan Kleiman talks to Santa Monica Farmers' Market manager Laura Avery about the busiest market day of the year, the Wednesday before Thanksgiving. All of the farmers will be at the market the day before Thanksgiving and will bring all of their best seasonal produce.
Read the story9 minDry-Brined Turkey, aka 'the Judy Bird'
Russ Parsons is the food editor for the Los Angeles Times, and he sits in as Evan's co-host for this Thanksgiving episode. He is a vocal fan of the dry-brined turkey , a technique he learned from Judy Rogers of Zuni Cafe in San Francisco. He says it gives you the results of a wet-brined turkey without the muss and fuss.
Read the story2 minBBQ Turkey
Adam Perry Lang is a competitive BBQ champion, chef and owner of Daisy May's BBQ in New York, and author of several cookbooks on grilling. He shares his techniques for cooking a flawless Thanksgiving turkey on the grill. He says anyone can achieve a moist, perfectly grilled bird no matter what kind of grill you have in your backyard.
Read the story7 minFake Turkey
Evan George is half of the vegetarian cooking duo Hot Knives who published the cult cookbook Salad Daze . He invited KCRW's Evan Kleiman, Lesley Barger Suter of Los Angeles magazine and Amelia Posada and Erica Nakamura (aka Lindy and Grundy ) to a dinner party where a fake turkey was at the center of the meal.
Read the story9 minA Vietnamese Thanksgiving
Charles Phan is the chef and owner of The Slanted Door in San Francisco, California. His new book is Vietnamese Home Cooking . Phan talks to Evan about his first Thanksgiving in America and his classic side dish of caramelized green beans. Find the recipe on the Good Food blog .
Read the story5 minMark Bittman's Celeriac Remoulade
Mark Bittman , noted Minimalist and New York Times food writer , says he will highlight celeriac in a celeriac rémoulade this year at his Thanksgiving table.
Read the story2 minRuss Parsons Remembers His Mom's Cranberry Sauce
Russ Parsons is the food editor for the Los Angeles Times and he sits in as Evan's co-host for the Thanksgiving episode. He admits his mom was not a great cook but says her cranberry sauce remains a hit every year at his Thanksgiving table.
Read the story2 minChestnut Stuffing
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week, instead of a restaurant review, Jonathan talks about his Thanksgiving stuffing which includes chestnuts and apple sausages. It was inspired by Bruce Aidell's Complete Sausage Book .
Read the story7 minThomas Keller Talks Thanksgiving Leftovers
Thomas Keller is one of the most lauded American chefs. He owns French Laundry and Ad Hoc in Yountville, Per Se in New York City and Bouchon restaurants nationwide. He talks with Russ Parsons about Thanksgiving leftovers.
Read the story6 minThanksgiving Wines
Randy Clement is co-owner of Silver Lake Wines and Everson Royce . He simplifies the process of picking wines for Thanksgiving by highlighting four grapes: Gewurztraminer, Syrah (preferably aged), Carignan and Dolcetto.
Read the story9 min
