August 25, 2014

Ten Top Turkish Eats

by Audrey Luk

Somewhere over the Atlantic, I wondered — do the Turks just call it coffee and delight? Chris and I were winging our way to Turkey for our long-awaited honeymoon, a trip we planned while nibbling on dolmas rolled by our dear friend Özlem; poring over Silvena Rowe’s stunning cookbook Purple Citrus and Sweet Perfume; and […]

November 29, 2013

The Hopkins Buffet: Holiday Cooking 101: Make-Ahead Gravy

by Yoko Kumano

Did you run out of gravy this year? Do you dream about swimming in vats of gravy? I’ve answered “yes” to both of these questions on many occasions. It was my first Thanksgiving this year, in my new home and I vowed that at MY Thanksgiving dinner, the gravy would flow like the Trevi Fountain. […]

November 22, 2012

Culinography: Barbeque Turkey

by Erin Gleeson

Happy Thanksgiving, everyone!

November 25, 2010

Culinography: California Turkey

by Erin Gleeson

I am excited to be leaving cold New York this week for my family’s annual Thanksgiving at my aunt and uncle’s beach house in Santa Barbara, CA. We always BBQ the turkey, like this one from a few years ago. Happy Thanksgiving! +++ *This photo will be on display at the Fashion Institute of Technology’s […]

November 22, 2010

ReCPY: Early Bird Thanksgiving (The Booblicious Edition)

by Moto Yamamoto

Thanksgiving dinner has become such a tradition in my household, and we hosted an early Thanksgiving dinner over the weekend. I am off to Florida now to enjoy the sun, beach, and a hassle-free Thanksgiving (if the TSA would just hire HOT men/women at the airport body check points, people wouldn’t complain so much, right?). […]

March 5, 2009

How to Roast a Turkey in Tokyo

by Yoko Kumano

Turkey would be really popular in Tokyo. If everyone had ovens. I love turkey and I knew my friends in Tokyo could appreciate an American icon that doesn’t just come to a theater near you, but comes straight to your dining table. Dinner parties are very rare in Tokyo because space is limited in homes. […]

December 1, 2008

Saved by Alton Brown

by Moto Yamamoto

Thanksgiving came and went. Usual things were made. Soup, salad, bird, all the side dishes, nice dessert, including pumpkin creme brulee. You can look at my previous year’s spread since many of the items were pretty similar. One freaky thing happened. This year’s bird was 20 lb, and general rule of thumb is 15 minutes […]