Times Food Editor Russ Parsons shows you how to carve that turkey, and more
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Happy Thanksgiving everyone!
Do not even consider serving your holiday dinner without first watching this video. Times Food Editor Russ Parsons shows you how to carve the turkey. (He suggests that you do the carving in private.) And he offers a great tip for plating it all up so the white meat stays juicy.
If you’re looking for some last-minute centerpiece ideas, check this out: L.A. Times designer Reuben Muñoz tells you to put one together using items that you already have in your home. (In his spare time, Reuben is a blogger -- check out Rancho Reubidoux.) And if you’ve forgotten the appetizers -- yes, you need to serve something to your guests while they are waiting -- then check out these 25 ideas for serving up easy-to-make appetizers using niblets that you might already have in your fridge or pantry. Use it for inspiration.
Finally, do you know what you will be serving, drinks-wise? Times restaurant critic S. Irene Virbila offers up this unconventional wine pick for the meal.
-- Rene Lynch
