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Grilling Gala 2021: Grilling to Get Away

With the world spinning on what feels like a different axis this year, we felt like we were all looking for a way to “Get Away” without actually ditching…

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Build Your Own Grilled Veggie Bowls

Imagine a meal where the whole feast is cooked out on the grill. We love those times when we can fire it up and not dirty a pot or…

Sisterhood of the Traveling Pan- favorites cooked up in the Staub Cocotte

We really love the Staub pan. If you’re not sure why, we’ve compiled all of our love in the same spot! But we didn’t want you to just take…

Sisterhood of the Traveling Pan- Smoky Potatoes and Onions in the Staub with Sara

The Staub pan has been making its way around the world. We’ve stopped into a few friend’s kitchens to see how they use their Staub at home. Our goal…

Sisterhood of the Traveling Pan- Watermelon Lime Lollipops in the Staub with Alanna Story

The Staub pan. We are obsessed. But we didn’t want you to just have to take our word for it. So we’ve sent the our beloved Staub pan around…

Sisterhood of the Traveling Pan- Triple Berry Baked French Toast in the Staub with Heather Thomas

We’ve loved the Staub pan for years, and so do many of you. But we’ve heard from a couple friends that got their beautiful pan, plopped it on the…

Sisterhood of the Traveling Pan- Tomato Sauce in the Staub with Daniela

We have shared our obsession with Staub pans over and over again, but we didn’t want you to just have to take our word for it. So we’re passing…

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Cook a Flawless Thanksgiving Turkey

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Carve your turkey like a pro! You’ll need a sha Carve your turkey like a pro!You’ll need a sharp carving knife, a carving fork, and a sturdy cutting board. Position the turkey breast side up with the legs facing you. Then pull on the leg until the joint between the leg and body pops, then cut through the joint to detach the leg. Repeat with the other leg. Then place the leg skin-side down and separate at the joint between the thigh and drumstick. Follow a similar method to remove and separate the wings. To carve out the breast meat, make a long, even cut down the breastbone. Then use the ribcage as a guide to cut downward to remove the breast, but be careful not to cut the breast bone. Repeat on the other side. Slice the breast and thigh meat into even slices, plate with the drumsticks, and serve!
If you’re looking to add some pizzazz to your Th If you’re looking to add some pizzazz to your Thanksgiving table, we have a treat for you. This non-traditional stuffing features the flavors of Brussels sprouts and bacon and apricots and apples, too. It’s like a party in a casserole dish 💃🏼 we’ve got the recipe published at gygiblog.com as well as in our Thanksgiving mini guide!Just three days left to get all your Thanksgiving essentials for 20% off with code TURKEYTALK. Valid in-store and at gygi.com
This stuffing. Traditional enough for your Thanksg This stuffing. Traditional enough for your Thanksgiving table, yet you can enjoy it all year round. @candaceheward gets the credit for creating this savory side that returns to our table every year.Get the recipe for this sausage & mushroom stuffing at gygiblog.com AND in our new Thanksgiving mini guide—available in-store and at online at gygi.com. Thanksgiving tools are 20% off through 11/28 with code TURKEYTALK
Have you ever made a tangzhong? We are so excite Have you ever made a tangzhong? We are so excited to announce our newest member to our thanksgiving line up. For decades we have made our crescent rolls for Thanksgiving but we have been experimenting and think we have found a new favorite. Let us introduce to you the fluffiest, yummiest and truly the easiest rolls ever. These rolls do not require a rolling pin to roll out, or special times to add the ingredients. But what they do have is a tangzhong- a Japanese method of making a flour paste on the stove. This incredibly easy method is the secret for the BEST ROLLS YOU WILL EVER HAVE. I know. It’s a bold statement but it’s true. Recipe and details coming but we’re curious have you made Japanese milk bread doughs before? Familiar with a tangzhong? Are you willing to try this new roll recipe??
Do you want to know THE secret to perfect mashed p Do you want to know THE secret to perfect mashed potatoes? It’s not about the cream versus milk versus sour cream, or salted versus unsalted butter, or which seasonings you use… it’s all about HOW they’re mashed. We’ve said it for years and we’ll continue shouting it from the rooftops: USE A POTATO RICER. This one might be a bit controversial—potatoes can be polarizing.Boil your potatoes, bake them, smoke them, use gold or russet or even red… but whatever combination you choose, RICE THEM. Whether you like ‘em perfectly smooth or a little lumpy, a ricer will do the heavy lifting (er—mashing) for you and your potatoes will be the star of Thanksgiving! Friends don’t let friends eat gummy potatoes. IYKYKGet your ricer in-store or at gygi.com for 20% off now through Thanksgiving with code “TURKEYTALK”
If you’ve never seen one in action, consider thi If you’ve never seen one in action, consider this a nudge to get a fat separator for your Thanksgiving gravy!! This magic little guy makes it easy to get all the flavor-filled drippings from your pan, while leaving the fat behind to use for your roux. 👏 Get yours for 20% off now through Thanksgiving in-store or at gygi.com!
Get your butter fingers ready! Now that we’ve dr Get your butter fingers ready! Now that we’ve dry brined our turkey (you’ll notice at home how dry and taught the skin has become! The salt did its job!), it’s time to rub-a-dub-dub some butter all over and start roasting!A couple tips:Do NOT rinse or wipe off your brine. You’d be rinsing away all the flavor!Remember how we loosened the skin from the meat before brining? That makes it easy peasy to separate again to get some butter inside.Use whatever butter you’d like—make some flavorful compound butter ahead of time, or use plain salted or unsalted—it all works!After buttering, your turkey is ready to go straight into the oven (or roaster, or smoker). Because you’ve salt brined and buttered the entire surface, there’s no need to baste while baking, but you’re welcome to do so if you really want.Add aromatics on top of the veggies in your pan as well as above the butter layer—we used whole sprigs of rosemary!
There’s always a concern for flavoring your grav There’s always a concern for flavoring your gravy when it comes to spatchcocking… if you’re not stuffing your bird with all the good veggies and aromatics to give the drippings their best shot at bold flavor, then how the heck do you make the best gravy??Well, all you’re doing is moving those veggies and herbs to the bottom of your baking sheet, UNDER the turkey. Admittedly, you’re not going to get a TON of drippings from a spatchcocked turkey, but what you do get is such amazing, compounded flavor, you won’t miss doing it the other way. We owe this technique to all we’ve learned from @chefmartinearlUse this as a chance to clean out your fridge, flavor your turkey drippings for the best gravy, help create humidity in your oven, or what we like to call it: chef’s treat. Good luck trying not to pick at all those veggies once the turkey is done roasting. 🤌 stay tuned, we’ll walk you through the gravy-making process!
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