Karen Deutsch

Tradition with a Twist

If there was a seasonal culinary oasis, it’s Thanksgiving. Bare trees, Northeasterly winds — even a sixty-day boat ride tinged with scurvy — all lose some of their severity when the gravy hits the grub. It’s also a holiday with a menu that has changed only slightly over four hundred years. We’ve stayed close to the tried and true with just enough variation to let you wander off tradition’s path. After all, nothing says thanks like a mouthful of stuffing.

TimelineTurkey (see below)The SidesThe RestThe Turkey The size may vary, but the end goal remains the same: avoiding a dry turkey. Unless you have no way of keeping a submerged turkey cold, there’s no reason not to brine your bird. Sodium helps the meat retain its moisture while sugar and herbs infuse the turkey with great flavor. Brine Plan on…

Cheap Eats!

Where can you snag an entire meal for less than you’d tip a valet? This question in mind, we scoured the state in search of the best frugal foodie finds. From macaroni to maki, burgers to burritos (and everything in between), here are 58 raved-about spots and little-known haunts where you can feed your face without forking over more than ten bucks. Dig in.

» Four Squares » Budget Burgers » Ethnic Eats » Chef’s Choice » Frugal Gourmet » Meal Plan: 5 Under $5 » Cheap Feats » The 6 Rhody Food GroupsTell us your picks for cheap eats!

Beef: It’s What’s for Dinner

When it comes to cooking steak at home, you’ve got three options: grill, broil or saute. (Roasting works best for larger cuts such as whole tenderloin.) To prep, let the meat rest at room temperature for about thirty minutes so that it will cook evenly. Trim fat to an eighth-inch to seal in juices and allow optimal flavor. Brush with…

Beef Does a Body Good?

Unable to polish off a sixteen-pound steak, Homer Simpson yells, “What’s happening to me? There’s still food, and I don’t want to eat it! I’ve become everything I’ve ever hated!” Ah, the American diet. So how much beef is too much beef? Check it out. We’ve adjusted the government’s three-ounce serving size. (Sissies.) 9-ounce filet mignon540 calories, 26 grams fat,…

Grass vs. Grain

There are a number of arguments for both grass- and corn-fed cattle. Proponents of grazing cattle usually cite health issues: grass-fed has less fat but more omega-3 fatty acids, which help in the fight against heart disease and cancers. They also have higher levels of vitamins E, A and beta carotene. On the flip side, because there is less fat,…

Q&A Ask the Expert

A sit-down with meat man Ed Ryan, resident butcher, owner and great-grandson of Michael J. Ryan, founder of Ryan’s Market in Wickford.

What are the trends in retail steak today? Boneless pieces are big. These days, people are opting for ribeye and strip steaks. Anything from the short loin is perennially popular. Tenderloin—which happens to be my least favorite piece of meat—is huge. Thirty years ago, people wouldn’t pay that much for a cut with such little flavor, but lean meat and…

Prime Pairings

Liz Steely of Campus Fine Wines in Providence offers tips for choosing the right wine for your beef.

Complement your cut: Apart from a sauce, the fat content and flavor of the meat act as guidelines for choosing wine. The bold tannins of a cabernet do well with a nicely charred filet, while the deep spice of a Barolo will stand up to the heartier strip steak. Fattier cuts like hanger can take a malbec because the wine’s…

I Heart Wagyu

Our food writer discovers why designer beef is worth the sticker shock.

Though Kobe-style beef appears on several local menus, the opportunity to eat deep is a rarity. Unable to resist, I stopped by Ten Prime Steak & Sushi for a late-night sampling of their Wagyu menu. Ten sources its Wagyu from select farms in Texas, Idaho and the illustrious Kobe, Japan, showing off its highly coveted, high-fat beef with culinary pride….