Tausi Insider

Photo : Allie Chanthorn Reinmann There’s something to be said about pre-portioned appetizers. They’re easy for your guests to chow down on, low on mess, and really rather attractive. With a little extra preparation from the host (or any helpers milling about), this meat and cheese wreath can be a winning party nosh before the big meal that doesn’t obliterate the appetite of your guests. This charcuterie wreath takes a cue from bite-sized salad preparations, like this hand-held endive salad . Essentially you’re pre-assembling your guest’s tasty snack, so they merely have to reach out and shuttle it over to their face. No miniature cheese knives; all easy eating, and easy clean- up. There’s also a bit of strategy involved. Portioning out appetizers makes you less likely to throw four wheels of cheese on a cutting board and call it a day. This seems lavish, but with no end in sight, your hungry guests are likely to fill themselves up before dinner. Building small bites for your guests...

Photo : Allie Chanthorn Reinmann All this talk about Thanksgiving pie has made me crave cake. Pie is ubiquitous for Thanksgiving, but sometimes, enough is enough. Its multiple components, time- and heat- sensitive nature, and finicky crust can make pie a host’s nightmare. As a guest, pie is lovely when it’s good , but I’ve had my fill of soggy crusts, and at this point, I can spot one from the couch. Why not build in some other seasonal dessert options? If you don’t want to bring another pie to your family’s Thanksgiving spread this year, bring this jaw-dropping, mouth- watering apple cider cake instead. (Hosts, you can make it too.) I created this cake to be delicious foremost, but also to be Thanksgiving- friendly. It’s sturdy enough for transporting to the host’s hom e (and back home again), and easy to divvy up amongst guests’ to-go boxes at the end of the night. Once the party’s over and you’re working through leftovers, this cake keeps exceptionally well for up to a week ...

Photo : Allie Chanthorn Reinmann Tricky d essert recipes can spell trouble , and frankly, my oven is busy enough already during the holidays . Instead of making finicky desserts, let’s make one that’s impressive and yet which still allows us to revel in its shapelessness. A dessert that doesn’t need any heat, requires zero decorating skills, and can be made in advance–n ay, should be made in advance. You’re cordially invited to produce this pumpkin cheesecake trifle. If crumbling cookies with your fists, and spooning heaps of whipped pumpkin filling sound like your jam , follow me. If you can make an icebox cake, you can make a trifle. T he biggest difference between the two is an icebox cake is built and a trifle is dumped. Besides tasting great, this style of dessert makes a great example for other simple desserts: All you need is whipped cream and a dry component to soak up some moisture, and you have a damn classy treat. Since the trifle takes the icebox idea and...

Image : DinerDrip.com If the Denny’s Everyday Value Slam is your particular breakfast jam, you’re going to want to get your hands on the diner chain’s new Everyday Value Tee that will be your ticket to a free meal every day through Dec. 31, 2023 . The T-shirt sports a QR code sewn directly on the sleeve that can be scanned in person (it cannot be used for delivery orders ) for a free breakfast of eggs, two bacon strips or sausage links, and your choice of two buttermilk pancakes, French toast, or a biscuit and gravy. You can wear the shirt to participating Denny’s locations in all 50 states, but not every Denny’s will be participating in the deal . Here is the complete list of locations that are not participating , so check to make sure your neighborhood location isn’t on it before you splurge on the $5.99 shirt. The company points out that your potential savings is upwards of $2,180 for the year—but that’s assuming you intend to eat there every single day. Remember t...

Photo : Elena Veselova ( Shutterstock ) Thanksgiving is coming in hot, and for some households, dinner prep will be non-stop from 5 a.m. until the forks hit the plate. I know some will claim to fast until the big meal, but I don’t ever think you should hit the court without warming up first: There’s no shame in Thanksgiving breakfast, but there is a lack of time. Instead of taking valuable seconds away from your meticulously thought- out dinner- prep schedule, batch-bake some hand-held eggs for your family, then shoo them right back out of the kitchen until the main event. For an easy Thanksgiving morning breakfast, u se your limitations to your advantage. The stove-top is probably off limits, but your oven is on, has two racks, and is already cranking away at 325°F - 350°F. Generously butter a 12-well cupcake pan. Crack as many eggs as you need, one in each divot, and sprinkle with salt. I abide by the two eggs per person rule, but live life as you like. If you’re feeding more...

Photo : Allie Chanthorn Reinmann Cheesecake is great. Cheesecake that sets without you needing to use the oven is, frankly, fantastic. This no-bake cheesecake is built in a slab style, which takes away some of the drama of the tall, circular variety, and replaces it with a welcoming, casual vibe. A wide, square baking dish makes spreading the thick, fluffy filling easy to do, and it’s even easier to portion out servings later. With just a few components, you can have this tangy, rich, chiffon-style cheesecake, without ever fussing with the oven. This slab cheesecake is instantly approachable for both chef and eater. It only takes the combination of a few simple components, and a few hours in the fridge, before it’s ready to serve. The texture is luxuriously light and fluffy, thanks to the whipped cream that aerates the base, completely transforming the usual heaviness of cheesecake into something half as dense and twice as gastronomically breathtaking. Although the consistency ...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...