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"disqusTitle": "Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo",
"title": "Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.",
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"description": "A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.",
"title": "Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
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"description": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette",
"title": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!",
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"description": "Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!",
"title": "Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme",
"title": "Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n[aside postID='bayareabites_103196,bayareabites_131380' label='More Thanksgiving Recipes']\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122598,122597,122599\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122602,122603,122607,122624\"]\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions",
"title": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>Even though \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/kale/\">kale\u003c/a> still seems to be holding the spotlight in a decade-long love affair, when it comes to sautéed greens, I’m partial to collard greens. Likely because I grew up with them in Texas (plus my father hailed from West Virginia and Georgia, so southern food runs through my veins), where collard greens are staple of Southern soul food.\u003c/p>\n\u003cp>Sturdy, slightly bitter collard greens hold up beautifully to long, slow cooking but can also be used raw in salads, much like kale. In America, they are most widely revered in Southern soul food where they are traditionally stewed with a smoked ham hock or bacon and vinegar. There are loads of great recipes out there, and many also include onions, garlic, and chicken stock. Collard greens have a long history: they were a staple of the Native American diet, an essential\u003cbr>\npart of Southern American soul food, and are widely used in cultures around the world, including Ethiopia, India, Brazil, and Portugal (to name a few).\u003c/p>\n\u003cp>Not only do they have a rich history, they are highly nourishing and full of vitamins K, A, and C, as well as calcium, iron, and fiber.\u003c/p>\n\u003cp>In this twist on a classic, I’ve paired the greens with spicy, paprika-laden Spanish chorizo, sweet caramelized onions, and a splash of sherry vinegar. This flavorful combination would also work well with kale or chard, just adjust the cooking times as needed and according to taste.\u003c/p>\n\u003cfigure id=\"attachment_121891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8762-new.jpg\" alt=\"Collard Greens with Chorizo and Caramelized Onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collard Greens with Chorizo and Caramelized Onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Collard Greens with Chorizo and Caramelized Onions\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb collard greens (about 1 large bunch), tough stems removed\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 large yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced\u003c/li>\n\u003cli>1 tbsp sherry vinegar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121871\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121871\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8261-new.jpg\" alt=\"Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the leaves away from the tough stems of the greens and discard the stems. Roughly chop the leaves, transfer to a colander, and rinse thoroughly with cold water. Drain but leave the water clinging to the leaves.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8462-new.jpg\" alt=\"Strip the leaves away from the tough stems of the greens and discard the stems.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strip the leaves away from the tough stems of the greens and discard the stems. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8478-new.jpg\" alt=\"Slice the bunched greens.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the bunched greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121879\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8500-new.jpg\" alt=\"Roughly chop the leaves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roughly chop the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. Drain off all but 1 tbsp fat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8390-new.jpg\" alt=\"In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8515-new.jpg\" alt=\"Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8550-new.jpg\" alt=\"Add the caramelized onions and greens to the pan with the chorizo and stir well to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121885\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8638-new.jpg\" alt=\"Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8642-new.jpg\" alt=\"Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8751-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A sweet-spicy twist on classic southern-style collard greens, this dish is a delicious accompaniment to your Thanksgiving turkey and cornbread stuffing or spoonbread.",
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"description": "A sweet-spicy twist on classic southern-style collard greens, this dish is a delicious accompaniment to your Thanksgiving turkey and cornbread stuffing or spoonbread.",
"title": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions | KQED",
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"headline": "Thanksgiving Recipe: Collard Greens with Chorizo and Onions",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>Even though \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/kale/\">kale\u003c/a> still seems to be holding the spotlight in a decade-long love affair, when it comes to sautéed greens, I’m partial to collard greens. Likely because I grew up with them in Texas (plus my father hailed from West Virginia and Georgia, so southern food runs through my veins), where collard greens are staple of Southern soul food.\u003c/p>\n\u003cp>Sturdy, slightly bitter collard greens hold up beautifully to long, slow cooking but can also be used raw in salads, much like kale. In America, they are most widely revered in Southern soul food where they are traditionally stewed with a smoked ham hock or bacon and vinegar. There are loads of great recipes out there, and many also include onions, garlic, and chicken stock. Collard greens have a long history: they were a staple of the Native American diet, an essential\u003cbr>\npart of Southern American soul food, and are widely used in cultures around the world, including Ethiopia, India, Brazil, and Portugal (to name a few).\u003c/p>\n\u003cp>Not only do they have a rich history, they are highly nourishing and full of vitamins K, A, and C, as well as calcium, iron, and fiber.\u003c/p>\n\u003cp>In this twist on a classic, I’ve paired the greens with spicy, paprika-laden Spanish chorizo, sweet caramelized onions, and a splash of sherry vinegar. This flavorful combination would also work well with kale or chard, just adjust the cooking times as needed and according to taste.\u003c/p>\n\u003cfigure id=\"attachment_121891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8762-new.jpg\" alt=\"Collard Greens with Chorizo and Caramelized Onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8762-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collard Greens with Chorizo and Caramelized Onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Collard Greens with Chorizo and Caramelized Onions\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb collard greens (about 1 large bunch), tough stems removed\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 large yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced\u003c/li>\n\u003cli>1 tbsp sherry vinegar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121871\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121871\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8261-new.jpg\" alt=\"Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8261-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep 1/4 lb Spanish chorizo, halved or quartered lengthwise and sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strip the leaves away from the tough stems of the greens and discard the stems. Roughly chop the leaves, transfer to a colander, and rinse thoroughly with cold water. Drain but leave the water clinging to the leaves.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8462-new.jpg\" alt=\"Strip the leaves away from the tough stems of the greens and discard the stems.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strip the leaves away from the tough stems of the greens and discard the stems. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8478-new.jpg\" alt=\"Slice the bunched greens.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the bunched greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121879\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8500-new.jpg\" alt=\"Roughly chop the leaves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roughly chop the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. Drain off all but 1 tbsp fat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8390-new.jpg\" alt=\"In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large saute pan over medium heat, warm the oil. Add the onions and a pinch of salt and cook, stirring, until they start to caramelize, about 15 minutes. Transfer to a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8515-new.jpg\" alt=\"Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chorizo, reduce the heat to medium-low and cook until lightly browned, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8550-new.jpg\" alt=\"Add the caramelized onions and greens to the pan with the chorizo and stir well to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8550-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the caramelized onions and greens to the pan with the chorizo and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121885\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8638-new.jpg\" alt=\"Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Reduce the heat to low, and add the sherry vinegar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8642-new.jpg\" alt=\"Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8642-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and cook until the greens are tender, about 10 minutes longer. If the greens look dry, add a few tablespoons of water. Taste and add more salt or vinegar if needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8751-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8751-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
"title": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.\u003c/p>\n\u003cp>The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.\u003c/p>\n\u003cp>I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">smoked turkey\u003c/a>!\u003c/p>\n\u003cfigure id=\"attachment_121959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121959\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8314-new.jpg\" alt=\"Sweet Potato Spoonbread with Roasted Poblanos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Spoonbread with Roasted Poblanos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Potato Spoonbread with Roasted Poblanos\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 poblano peppers (about 1/2 lb)\u003c/li>\n\u003cli>1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>3/4 cup half and half\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 cup fine cornmeal\u003c/li>\n\u003cli>4 large eggs, separated\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7111-new.jpg\" alt=\"2 poblano peppers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">2 poblano peppers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7191-new.jpg\" alt=\"On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7356-new.jpg\" alt=\"Remove and discard the stem, skin, and seeds, then finely dice the poblano.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and discard the stem, skin, and seeds, then finely dice the poblano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7613-new.jpg\" alt=\"Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7653-new.jpg\" alt=\"Set aside until cool enough to handle, then peel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside until cool enough to handle, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7693-new.jpg\" alt=\"Add the flesh to a food processor and process to a smooth puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flesh to a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7719-new.jpg\" alt=\"You should have about 1 1/4 cups puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 1 1/4 cups puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7737-new.jpg\" alt=\"Generously butter a 2-quart Dutch oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter a 2-quart Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7754-new.jpg\" alt=\"In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7777-new.jpg\" alt=\"Slowly pour in the cornmeal while whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the cornmeal while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7802-new.jpg\" alt=\"Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7861-new.jpg\" alt=\"Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large mixing bowl and set aside to cool for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7910-new.jpg\" alt=\"In a bowl, whisk together the egg yolks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121939\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7916-new.jpg\" alt=\"Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121943\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7962-new-1.jpg\" alt=\"Stir in the sweet potato puree and poblanos.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree and poblanos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8046-new.jpg\" alt=\"In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121946\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8052-new.jpg\" alt=\"Medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121950\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8082-new.jpg\" alt=\"Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121952\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8103-new.jpg\" alt=\"Scrape the mixture into the prepared Dutch oven. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mixture into the prepared Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121954\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8282-new1.jpg\" alt=\"Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8383-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "119841 https://ww2.kqed.org/bayareabites/?p=119841",
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"excerpt": "This Thanksgiving, swap out your aunt’s marshmallow-topped sweet potatoes for this savory-sweet variation of classic Southern spoonbread.",
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"description": "This Thanksgiving, swap out your aunt’s marshmallow-topped sweet potatoes for this savory-sweet variation of classic Southern spoonbread.",
"title": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos | KQED",
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"headline": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.\u003c/p>\n\u003cp>The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.\u003c/p>\n\u003cp>I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">smoked turkey\u003c/a>!\u003c/p>\n\u003cfigure id=\"attachment_121959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121959\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8314-new.jpg\" alt=\"Sweet Potato Spoonbread with Roasted Poblanos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Spoonbread with Roasted Poblanos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Potato Spoonbread with Roasted Poblanos\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 poblano peppers (about 1/2 lb)\u003c/li>\n\u003cli>1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>3/4 cup half and half\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 cup fine cornmeal\u003c/li>\n\u003cli>4 large eggs, separated\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7111-new.jpg\" alt=\"2 poblano peppers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">2 poblano peppers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7191-new.jpg\" alt=\"On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7356-new.jpg\" alt=\"Remove and discard the stem, skin, and seeds, then finely dice the poblano.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and discard the stem, skin, and seeds, then finely dice the poblano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7613-new.jpg\" alt=\"Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7653-new.jpg\" alt=\"Set aside until cool enough to handle, then peel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside until cool enough to handle, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7693-new.jpg\" alt=\"Add the flesh to a food processor and process to a smooth puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flesh to a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7719-new.jpg\" alt=\"You should have about 1 1/4 cups puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 1 1/4 cups puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7737-new.jpg\" alt=\"Generously butter a 2-quart Dutch oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter a 2-quart Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7754-new.jpg\" alt=\"In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7777-new.jpg\" alt=\"Slowly pour in the cornmeal while whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the cornmeal while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7802-new.jpg\" alt=\"Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7861-new.jpg\" alt=\"Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large mixing bowl and set aside to cool for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7910-new.jpg\" alt=\"In a bowl, whisk together the egg yolks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121939\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7916-new.jpg\" alt=\"Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121943\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7962-new-1.jpg\" alt=\"Stir in the sweet potato puree and poblanos.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree and poblanos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8046-new.jpg\" alt=\"In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121946\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8052-new.jpg\" alt=\"Medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121950\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8082-new.jpg\" alt=\"Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121952\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8103-new.jpg\" alt=\"Scrape the mixture into the prepared Dutch oven. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mixture into the prepared Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121954\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8282-new1.jpg\" alt=\"Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8383-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Guide: How To Prepare Turkey Six Different Ways",
"title": "Thanksgiving Guide: How To Prepare Turkey Six Different Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Recipe: Thanksgiving Smoked Turkey with Spice Rub",
"title": "Recipe: Thanksgiving Smoked Turkey with Spice Rub",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.",
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"description": "This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.",
"title": "Recipe: Thanksgiving Smoked Turkey with Spice Rub | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”",
"title": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a fan of chicken wings. Not necessarily the traditional buffalo-style wings which you find at every sports bar chain in America, but the sticky spicy garlicky wings you might find at \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/18/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine/\">Kin Khao\u003c/a> in San Francisco, the amazing wings made famous by \u003ca href=\"https://pokpokpdx.com/\">Pok Pok\u003c/a> in Portland, or these \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">little gems\u003c/a> that we fried up in my kitchen a few years ago.\u003c/p>\n\u003cp>Recently though I ate some buffalo-style wings at \u003ca href=\"http://theshuckeryca.com/\">The Shuckery\u003c/a> in Petaluma, CA, that made me rethink my aversion to one of America’s all-time favorite bar foods…in the form of cauliflower “hot wings.” Now, you might be skeptical. I certainly was. But hear me out…when done right, the cauliflower retains a meaty heft and holds up well to a light batter, crisp on the outside, savory and tender on the inside. And when doused with tangy-spicy \u003ca href=\"http://www.franksredhot.com/\">Frank’s RedHot\u003c/a> (made decadent with a bit of butter) and some blue cheese dressing and celery sticks, you might forgo the original for this vegetarian version.\u003c/p>\n\u003cp>Good news vegetarians and gluten-free folks – this one’s for you! And if you want to make this vegan, just swap out regular butter for your favorite vegan butter (or don’t use it and just use the Frank’s RedHot Sauce on it’s own), and use crumbled cashew or almond cheese instead of the blue cheese dressing.\u003c/p>\n\u003cfigure id=\"attachment_118780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Buffalo Cauliflower “Hot Wings”\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as an appetizer)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Canola, peanut, or other high-heat oil for deep frying\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1/4 cup hot sauce such as Crystal’s or Frank’s RedHot Sauce\u003c/li>\n\u003cli>3/4 cup rice flour\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup sparkling water\u003c/li>\n\u003cli>1 medium head cauliflower, trimmed and cut into 1 to 2-inch florets\u003c/li>\n\u003cli>About 1/3 cup blue cheese dressing, for serving\u003c/li>\n\u003cli>Celery sticks, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg\" alt=\"Prepping the cauliflower\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the cauliflower \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg\" alt=\"Cut the cauliflower into 1 to 2-inch florets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cauliflower into 1 to 2-inch florets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg\" alt=\"Prepping the celery sticks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the celery sticks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg\" alt=\"To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat an oven to 200F and place a large rimmed baking sheet on the middle rack.\u003c/li>\n\u003cli>Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer (or heat up your deep fryer if you have one). Have ready a wire rack lined with paper towels and a spider or slotted spoon and tongs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg\" alt=\"Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. Add the sparkling water and stir to combine, until a smooth batter is formed. Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg\" alt=\"In a large, shallow bowl, whisk together the rice flour, baking powder, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg\" alt=\"Add the sparkling water and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sparkling water and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg\" alt=\"The batter should have a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The batter should have a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg\" alt=\"Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes (I suggest taking a piece out after 5 minutes and cutting into it to determine the exact timing). Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg\" alt=\"When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg\" alt=\"Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg\" alt=\"Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118782\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg\" alt=\"Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Allow the oil temperature to return to 330F before frying the rest of the cauliflower, in batches if necessary. Keep the fried cauliflower warm in the oven on the baking sheet while you fry the remaining.\u003c/li>\n\u003cli>When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg\" alt=\"When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce, then pile it on a platter, providing extra hot sauce on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg\" alt=\"Buffalo Cauliflower Hot Wings\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "117624 https://ww2.kqed.org/bayareabites/?p=117624",
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"excerpt": "Forget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!",
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"description": "Forget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!",
"title": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings” | KQED",
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"headline": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”",
"datePublished": "2017-07-03T13:46:16-07:00",
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"slug": "4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a fan of chicken wings. Not necessarily the traditional buffalo-style wings which you find at every sports bar chain in America, but the sticky spicy garlicky wings you might find at \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/18/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine/\">Kin Khao\u003c/a> in San Francisco, the amazing wings made famous by \u003ca href=\"https://pokpokpdx.com/\">Pok Pok\u003c/a> in Portland, or these \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">little gems\u003c/a> that we fried up in my kitchen a few years ago.\u003c/p>\n\u003cp>Recently though I ate some buffalo-style wings at \u003ca href=\"http://theshuckeryca.com/\">The Shuckery\u003c/a> in Petaluma, CA, that made me rethink my aversion to one of America’s all-time favorite bar foods…in the form of cauliflower “hot wings.” Now, you might be skeptical. I certainly was. But hear me out…when done right, the cauliflower retains a meaty heft and holds up well to a light batter, crisp on the outside, savory and tender on the inside. And when doused with tangy-spicy \u003ca href=\"http://www.franksredhot.com/\">Frank’s RedHot\u003c/a> (made decadent with a bit of butter) and some blue cheese dressing and celery sticks, you might forgo the original for this vegetarian version.\u003c/p>\n\u003cp>Good news vegetarians and gluten-free folks – this one’s for you! And if you want to make this vegan, just swap out regular butter for your favorite vegan butter (or don’t use it and just use the Frank’s RedHot Sauce on it’s own), and use crumbled cashew or almond cheese instead of the blue cheese dressing.\u003c/p>\n\u003cfigure id=\"attachment_118780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Buffalo Cauliflower “Hot Wings”\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as an appetizer)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Canola, peanut, or other high-heat oil for deep frying\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1/4 cup hot sauce such as Crystal’s or Frank’s RedHot Sauce\u003c/li>\n\u003cli>3/4 cup rice flour\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup sparkling water\u003c/li>\n\u003cli>1 medium head cauliflower, trimmed and cut into 1 to 2-inch florets\u003c/li>\n\u003cli>About 1/3 cup blue cheese dressing, for serving\u003c/li>\n\u003cli>Celery sticks, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg\" alt=\"Prepping the cauliflower\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the cauliflower \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg\" alt=\"Cut the cauliflower into 1 to 2-inch florets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cauliflower into 1 to 2-inch florets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg\" alt=\"Prepping the celery sticks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the celery sticks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg\" alt=\"To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat an oven to 200F and place a large rimmed baking sheet on the middle rack.\u003c/li>\n\u003cli>Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer (or heat up your deep fryer if you have one). Have ready a wire rack lined with paper towels and a spider or slotted spoon and tongs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg\" alt=\"Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. Add the sparkling water and stir to combine, until a smooth batter is formed. Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg\" alt=\"In a large, shallow bowl, whisk together the rice flour, baking powder, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg\" alt=\"Add the sparkling water and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sparkling water and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg\" alt=\"The batter should have a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The batter should have a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg\" alt=\"Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes (I suggest taking a piece out after 5 minutes and cutting into it to determine the exact timing). Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg\" alt=\"When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg\" alt=\"Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg\" alt=\"Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118782\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg\" alt=\"Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Allow the oil temperature to return to 330F before frying the rest of the cauliflower, in batches if necessary. Keep the fried cauliflower warm in the oven on the baking sheet while you fry the remaining.\u003c/li>\n\u003cli>When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg\" alt=\"When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce, then pile it on a platter, providing extra hot sauce on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg\" alt=\"Buffalo Cauliflower Hot Wings\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette",
"title": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.",
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"description": "Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.",
"title": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette | KQED",
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"headline": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette",
"datePublished": "2017-06-30T15:11:00-07:00",
"dateModified": "2019-02-19T12:37:15-08:00",
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"slug": "4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"link": "/bayareabites/117732/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette",
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"disqusTitle": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
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"description": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts | KQED",
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"headline": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"datePublished": "2017-06-22T05:41:22-07:00",
"dateModified": "2017-10-17T12:26:24-07:00",
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"slug": "summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"path": "/bayareabites/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Summer Cookout: Grilled Chicken Fajitas",
"title": "Hot Summer Cookout: Grilled Chicken Fajitas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.",
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"description": "This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.",
"title": "Hot Summer Cookout: Grilled Chicken Fajitas | KQED",
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"headline": "Hot Summer Cookout: Grilled Chicken Fajitas",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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