Behind the Line
Topic: Help for Home Cooks/Bartenders
Holiday Menus
Eye of newt and wing of bat ... or??? What are some sweet or savory dishes to scare up for a Halloween party?
- Stephanie Samuels
- Pastry Chef/Owner
- Angel Food Bakery
- Chicago, IL
"Witchy Fingers"! Homemade scraggly looking soft pretzels with a
gnarly green pistachio nails, and caraway seed knuckle hair. Served
up with spicy mustard!
Brining, Trussing, Tenting, Basting: What are your turkey tips? What's important, what's a waste of time?
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
I like to brine my turkey. This year I am considering poaching the breast and roasting the legs and thighs.
Stock, Soup, Hash: What are your recommendations for using turkey leftovers, other than sandwiches?
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Turkey gumbo, which is a slam dunk with leftover stuffing or mashed potatoes in place of rice. Bam.
What are some creative ways to use Thanksgiving leftovers other than turkey (e.g., stuffing in hash, sweet potato pancakes, green bean casserole frittata)?
- Marianne Sundquist
- Owner
- Mess Hall & co.
- Chicago, IL
turkey pot pie's!
What constitutes the perfect latke? And what do you prefer: apple sauce or sour cream?
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- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
Sour cream all the way…
Give us some menu ideas for a memorable Christmas Day breakfast/brunch.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
A Christmas Day breakfast should be simple but special. Homemade yeast rolls always fit the bill, they fill the home with that incomparable aroma. For dressing your rolls you might have first of th...
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Give us some menu ideas for a memorable New Year’s Day breakfast/brunch.
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
As a caterer New Years Day quickly became one of my favorite holidays as it was the first time I got a breather since Thanksgiving. In the early crazy days especially there was nothing better than ...
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For the Thanksgiving table, give us one spectacular side dish that home cooks can make to impress their guests.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Compote of roasted pearl onions with slab bacon, cognac and cream. It never
fails to be the new favorite......
Good gravy. How? Got any Thanksgiving gravy-making tips for the home cook?
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
I make my gravy the way my dad did, with a cornstarch slurry.I make a small
pan of giblet and neck stock. I deglaze my pan with some white wine, add
some whole thyme, some of the stock, and then t...
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