A Cook's Quest

I love potatoes.  Again, in case you didn't read it the first time, I LOVE them.  As starches go, they are my first pick.  They can be prepared just about any way possible, and I will devour them.  When I was in high school, and with little money, I would often eat at a fast food restaurant that served baked potatoes.  They were less than a dollar and so good.  Even better were the baked potatoes served in steak houses with crispy outsides and soft fluffy insides.  At home we ate them at least once a week, and always, always, when meatloaf was served.  But, as an adult I haven't made baked potatoes much.  The reason why is because I didn't know how to create that delicious steak house potato that I love, but now that has all changed. As I was scanning Pinterest last week I found a pin for a potato that promised crispy skin dotted with salt.  It was the perfect potato, the kind I always eat when I go to a restaur...

Turkey Day is almost here and I can't hardly wait to smell that delicious roasted turkey roasting in the oven.  I love Thanksgiving food, it is not only delicious but the leftovers are the best!  This year I am not hosting the big family dinner, but I did gather some tips that have helped me over the years during my Turkey Day adventures to share with all of you.  I wish you all a Thanksgiving full of easy cooking and family fun! For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefu...