From Tetrazzini To Tacos, Chefs Share Their Favorite Leftover Recipesby Verena von Pfetten
Everyone knows that the best part of Thanksgiving is getting to eat the leftovers the next day. And while all the chefs we spoke to swear by the classic sandwich of cranberry sauce, turkey, and mayo on Wonderbread, they also offered up some surprisingly creative ideas for what to do with all that extra meat. From curry to meatballs, tacos to tetrazzini, they've got you covered. All you have to do is eat.
WATCH: Martha Stewart Out-Deadpans Jimmy Fallonby Mariella Mosthof
It can be difficult to stand your ground gracefully when faced with a late-night comedian whose sole job it is to make an audience laugh at your expense. But, as Eric Ripert once wisely advised, "You don't fuck with Martha."
Chefs Confess Their Biggest Thanksgiving F*ckups -- And How They Fixed Them!by Verena von Pfetten
Everyone makes mistakes. Here's how to learn from the best of them.
WATCH: A Duo Of Feuds From This Week's Top Chef Seattleby Mariella Mosthof
In case you're feeling a little maxed out on holiday cheer, family time, love, peace, joy, and understanding (or if you're losing it by now and need some outside dramz to distract you from your already drunk Uncle Steve), Top Chef: Seattle was kind enough to serve up a duo of feuds on last night's Thanksgiving-themed episode.
WATCH: Guy Fieri Responds To New York Times Review On Today
Savannah Guthrie made the pilgrimage from 30 Rock to Times Square this morning to speak with Guy Fieri from right inside Guy’s American Kitchen and Bar. He took a red-eye from Los Angeles just for the exclusive Today Show interview, in which he officially responded to Pete Wells’ review of his restaurant. Here’s a snippet of Guy’s retort:
“I just thought it was ridiculous. I’ve read reviews. There’s good and there’s bad in the restaurant business. But that to me went so overboard, it really seemed like there was another agenda…The tone? The sarcasm? The questions style? I think we all know what’s going on here. He came in with a different agenda. He came in four times to a restaurant that’s been open two months. That’s tough times, especially for this size of a restaurant.”
He also acknowledges that, like all restaurateurs, he’s not pleased with absolutely every single aspect of his food, but, he assured us, he’s totally hands-on, unlike all those other chefs present at their restaurants in-name-only.
For Guy’s full response, plus Joe Bastianich’s two cents (he’s the segment’s “expert consultant”), check out the whole interview below.
UPDATE: An awkward addendum to this tale — the day that the review was printed, The New York Times hosted a party at Guy’s American Bar and Grill.