EmilyHamaker

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Why Turkeys Are So Much Better Roasted Upside Down

<i>By Stacy Adimando</i><p>Once you've <b>salted</b>, <b>tied</b> and <b>buttered</b> that Thanksgiving bird, you'd think the cooking part would be easy. <b>But there's just one thing that can trip you up:</b> Overcooking the breast meat (and/or undercooking the thigh meat).<p><b>It's a flaw in the design of the turkey</b>, when you think about it: …

Over-the-Top Creamed Brussels Sprouts Gratin Recipe

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even <i>better</i> way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of …

Pepper-Crusted Burgers Filled With Roasted Mushrooms and Swiss Cheese

There's no mistaking the fact that earthy, flavorful mushrooms offer a great conduit for bold flavors.<p>Such is the case here—mixed mushrooms get ramped up with sherry vinegar, olive oil, lemon zest and thyme before roasting in a hot oven until tender. Then, they're chopped and join nuggets of Swiss …

Croque-Monsieur

Makes 4 Servings<p>Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.<p>May 2014Print<p>Ingredients<p>béchamel<p>¼ cup (½ stick) unsalted butter<p>¼ cup all-purpose flour<p>1½ cups whole milk<p>2 tablespoons whole grain mustard<p>½ teaspoon …

Recipes