Completely revised and updated with new recipes and information, two classic cookbooks to make the holidays delicious, simple, festive, and fun One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he’s collected all of his know-how, classic recipes, menu ideas, timetables, hints, and shortcuts in one indispensable volume. From shopping through chopping, from making flawless gravy to fearlessly carving the bird, he offers tips, insight, and inspiration every steop of the way. Whether it a tradition holiday feast with turkey and all the traditional trimming, chutneys, and chowders; a vegetarian dinner with just the trimmings; or new ideas for regional classics, including Cajun- or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike. 100 Thanksgiving recipes so good you'll use them throughout the year! On the fourth Thursday in November, 75 million American families sit down to the hearty feast known as Thanksgiving dinner. But earlier in the week, someone in the house has been worrying about doing that dance between mashing potatoes and mixing stuffing; about basting fourteen pounds of turkey and baking that pumpkin pie; and about getting it all on the table at just the right moment. One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he's collected all of his know-how, recipes, menus, and trade secrets. Rick is with you every step of the way, from shopping through chopping, from choosing the best recipes to selecting the right wine. Whether you're looking for turkey and all the traditional trimmings, chutneys, and chowders; a vegetarian dinner with just the trimmings; or new ideas for regional classics, including Cajun- or Italian-inspired tastes, "Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike. You'll have a seat in the front row as Rick teaches you how to: Feed twenty-four people when your oven can only hold a twelve-pound turkey Transform leftovers into satisfying lunches, dinners, and sandwiches Deal with turkey safety and handling issues Save time by learning what can (and can't) be prepared days or weeks in advance With "Thanksgiving 101 you'll never have to worry about this holiday meal again. Rick Rodgers will help you create memorable Thanksgiving dinners year after year. Every fourth Thursday of November, Americans open their homes to friends and families. But when was the last time most of us made dinner for such a big crowd? With Thanksgiving 101 by your side, preparing for the holiday will be a pleasure. With step-by-step instructions for classic Thanksgiving dishes, as well as new twists on old favorites, this book will become gravy-stained in its first outing. Whether you're looking for new ways to cook turkey; traditional trimmings, chutneys, or chowders; a vegetarian entrée; or fresh ideas for regional classics, including Cajun-or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike. And cooks will turn to these dishes all year long whenever they are throwing a big party. With foolproof recipes, detailed menu timetables, and down-to-earth advice, Thanksgiving 101 is the holiday cook's best friend. Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series ( Thanksgiving 101 , Christmas 101 , Barbecues 101 ) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light , Fine Cooking , and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appétit . He lives in the New York tristate area. Thanksgiving 101 Celebrate America's Favorite Holiday with America's Thanksgiving Expert By Rick Rodgers HarperCollins Publishers, Inc. Copyright © 2007 Rick Rodgers All right reserved. ISBN: 9780061227318 Green Beans with Portobello Mushrooms and Bacon Serves 8 Green beans and bacon go together like, well, turkey and gravy. Portobello mushrooms, full of meaty flavor, are a fine addition to the classic dish. However, sautéed portobellos often give off a lot of dark liquid, which some cooks feel ruins the look of a dish. Scraping the dark gills out of each cap with a spoon solves the problem. Make Ahead: The green beans can be blanched up to 1 day ahead. The mushrooms and bacon can be prepared up to 2 hours ahead. Ingredients: 1½ pounds green beans, trimmed and cut into 2-inch lengths 4 large portobello mushrooms (about 1 pound) 3 tablespoons vegetable oil ¼ cup finely chopped shallots 4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce) ½ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions: Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until