Russ Parsons is the editor of the Los Angeles TimesFood section. This year he recommends dry brining the turkey. Kosher salt or any of the seasoned salts 1. Wash the turkey inside and out, pat it dry ...
One of the original Food Network stars is back with a brand-new series and plenty of good eats, as they take on everyday kitchen conundrums. Now available to stream on YouTube, Brown revisits one of ...
Bring a 4- to 6-quart pot (like a Dutch oven) of well-salted water to a boil over high heat. Add the green beans and cook until tender to the bite, 5 to 7 minutes. Drain the beans in a colander.
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