Grilling season is here! Before you go running for those long-handled tongs, we’ve got five things every grilling guy and gal needs to make the most of an afternoon over the coals.

1. Fire – A heat technique reminder for those of us who haven’t started a fire since the last big snowfall: Charcoal grills provide a more distinctive “grilled” flavor and backyard smell, but can be messy and sometimes difficult to ignite. Gas grills ignite easily and maintain an even temperature from start to finish, but they’re more expensive and aren’t suited to burning wood chips. Choose which is best suited for you.

2. Quality protein – No doubt about it, the better the meat you start with, the better your grilled result.  Our high standards ensure great-tasting meat from healthy animals, and our partnerships with farmers and ranchers means there’s likely a local, grass-fed or organic cut at your neighborhood Whole Foods Market. Plus, we’ve got butchers in the house! Ask your butcher for advice and tips on the best cuts for grilling.

If your preferred protein is of the meatless variety, we’ve got you covered there too: from tofu to tempeh, veggie dogs to veggie burgers. There’s room on our grill for everyone!

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I’m a breakfast girl. I love breakfast for dinner, breakfast for lunch, breakfast in bed — you get the picture. And while I’m smitten with scrambles and flip for frittatas, my heart — and plate — belongs to pancakes. Fun fact: pancakes and Mardi Gras historically go together, so I need no better excuse to share a few of our best pancake recipes.

Carrot Cake Pancakes	Ricotta-Strawberry Pancakes
Whole Wheat German Pancake with Pears	Fruity Flapjacks
PB & J Pancakes	Oatmeal-Apple Pancakes
Fluffy Cottage Cheese Pancakes	Zucchini Pancakes

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In a perfect world, we’d shop for fresh ingredients every day and whip up artful meals according to thoughtful recipes, but let’s be real! When it comes to getting food on the table, some of the best meals of the week are our tried-and-true standbys that rely on pantry, fridge and freezer staples.

Ingredients as simple as canned beans, boxed broth, frozen veggies, pasta, and other kitchen mainstays easily come together in delicious ways. Add just a few fresh ingredients along with some herbs and spices and you get quick meals like a simple chili with frozen veggies, hummus wraps for a lunch on the go, peanut-butter-banana toast or stuffed baked potatoes.

To widen our pantry meal-time horizons, we polled our office mates to find out their go-to wholesome dish using pantry and freezer items. See if any of these inspire you:

Lindsey loves “steel cut oats with a big ol’ scoop of peanut butter and a drizzle of honey.”

Beth says, “Thaw frozen tilapia, top with a garlic/lemon/dill/caper mix and bake. Put over always-in-my-pantry couscous (tasty addition: cherry tomatoes mixed into couscous), and serve with steamed frozen Brussels sprouts on the side.”
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No other time of year is so richly steeped in tradition than the holiday season, and lucky for us, lots of those traditions involve cooking, eating and sharing great food.

We’ve all got memorable dishes and must-make recipes connected to this time of year. Maybe it’s Uncle Charlie’s extra-strong eggnog or Grandma Ruth’s red cabbage sauté. How about your own famous scalloped potatoes or a special-batch baklava you make every New Year’s Eve?

We want to know about your treasured holiday food tradition. Tell us about it in the comments section below by December 21 and we’ll pick a winner at random to receive a $50 Whole Foods Market® gift card.

To get in the spirit, we asked some Team Members to share their favorite food traditions.
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Holiday parties don’t have to feature tacky sweaters and cheese balls – though if that’s your thing, live it up. And they don’t have to be stressful, expensive or leave you with a hangover, either. Here are some creative and cost-conscious ways to celebrate the season with friends.

Swaps

We’ve all got to eat, and not just on days when big meals are called for. Show your busy friends some love by hosting a soup or one-dish swap – everyone brings their dish ready to serve and another batch portioned to take home. That way, you can taste what you’re going home with, have a great dinner party and have enough meals to get you through weeks of shopping and hosting. Read the rest of this entry »

The inviting aroma of baked goodies brings instant holiday cheer. Chilly weather, festive gatherings and hungry guests are just a few excuses to fire up the oven and mix together something yummy.

Whatever goodies you bake this year, honor the season by using the best ingredients — unbleached and unbromated flour, cage-free eggs, butter and milk from cows not treated with rBGH, and natural sweeteners, food colors and flavorings. Baking sweets and treats for special diets? We’ve got tips for gluten-free flour substitutions and plenty of gluten-free and dairy-free recipes.

Here are our favorite ways to say “I love December” with flour, butter and sugar – or, you know, gluten-free baking mix, coconut oil and maple syrup.

Holiday Specialties

More Holiday Specialties

Cakes

More Cakes

Pies and Pie Crusts

More Pies and Pie Crusts

Cookies and Bars

More Cookies and Bars

Breads and Scones

More Breads and Scones

What do you love to bake for the holidays?

At Thanksgiving, a lot of home cooks — novice and experienced alike — attempt to cook something they’ve never tried before: turkey. Since our stores are open a few hours on Thanksgiving Day, we get a lot of calls from customers and we’re happy to help. Even reheating can be a challenge at times, so feel free to give us a ring.

And so you won’t feel intimidated, here are a couple of our favorite calls:

• One year a man called who had purchased one of our cooked birds. He had been reheating it for three hours and said it was still cold. Lesson? Always make sure you’ve turned on your oven, and not just your oven timer. — Mike Gannon, Prepared Foods Associate Team Leader, Raleigh
• If you’re buying a new oven, don’t test it on Thanksgiving. A woman called who had been “cooking” her turkey for seven hours and wanted to know why it was still raw. Luckily, we had a hot meal ready for her that afternoon. Needless to say, she got her oven replaced! —Mike Bradley, Prepared Foods Associate Coordinator, South Region

Here are our top turkey questions along with our best answers.

What’s this little bag doing inside my turkey?

You may have a bag of giblets inside your bird. If you do, be sure to remove it before cooking. Giblets make great gravy. If you don’t plan on using them, discard. This turkey recipe includes an Herb Riesling Gravy that calls for giblets.

How long does this thing have to cook?

That depends on how large your turkey is and how hot your oven is, if it is stuffed or not and if you are cooking one of our fresh birds that cook faster than conventional frozen turkeys. At 350°F, you can expect to cook your bird for about 13 minutes per pound. See our Turkey Roasting Chart (at the bottom of that page) for more help.

How do I know when it’s done?

We recommend using a meat thermometer in the leg registering 165°F  – just make sure you don’t hit the bone, or you’ll get an artificially high reading. Use the turkey roasting chart for a guide and check that the juices run clear when you pierce the thigh.

What about that plastic thermometer stuck in my bird? Won’t that pop up when it’s ready?

Pull it out and throw it away! Pop-up thermometers are often inaccurate. Invest in a good meat thermometer, preferably instant-read. (And you won’t have a pop-up thermometer in a turkey from our stores. *smile* )

Should I stuff before I roast?

Your turkey will roast more evenly and quickly without the stuffing inside. If you do choose to roast the bird with the stuffing, plan for an extra 5 – 7 minutes cooking time per pound, and be sure the stuffing and turkey both register temps over 160°F separately before you serve them.

When do I baste?

If the turkey is uncovered, spoon pan drippings over the breast and thighs every 45 minutes during the first half of the roasting time. Basting later may make the skin soft instead of crispy. If the drumsticks begin to brown too quickly, cover loosely with foil.

What if I forgot to defrost my frozen bird?

Quick-defrost a bird by soaking it in cold water in the sink or tub and replacing the water every thirty minutes or so until fully defrosted. This will take about a half hour per pound. Whatever you do, don’t use hot water, don’t microwave it, and don’t cook it frozen. (You can’t microwave a whole turkey, although many have tried.) We sell fresh, unfrozen birds so you can always come pick up one ready for cooking and save your frozen one for later in the season.

My turkey caught on fire. Now what?

First, put that fire out. Next, serve your delicious sides, pies, rolls and cranberry sauce with plenty of wine, accompanied by everyone’s favorite last-minute entrée: a cheese omelet.

Save yourself a smoky kitchen and omelet dinner by reading our guide to cooking a perfect turkey first. And remember, you can always call us. Happy Thanksgiving!

What’s Thanksgiving without pie? I look forward to my mother’s Crust-less Pumpkin Custard Pie all year long, especially the chilled, stolen-from-the-fridge leftovers. You’ve got more than 3.14 options for your pie hole this Thanksgiving, and we’re here to help you navigate them all.

Pumpkin

For some, nothing will do but Traditional Pumpkin Pie. Of course we love the classics, but why not try Pumpkin-Apple Pie, Pumpkin Pie with Pecan Crust, Dairy-Free Pumpkin Pie or Vegan Pumpkin–Pecan Pie? Or go wild with our new Pumpkin Pie Cheesecake with Pretzel Crust.

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In the lead up to Thanksgiving, seems like everyone’s talking about turkey. And while we are on that bandwagon ourselves, we do recognize that there are people who want to serve something else on their Thanksgiving table, instead of or in addition to the classic roasted turkey.

In the northeast, Thanksgiving coincides with deer hunting season, and venison is a prized main dish on many holiday tables. Families of Irish descent have been known to eat prime rib for their holiday dinner. Some folks prefer the three-bird Turduckens, and some prefer the zero-bird Tofurkey.

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Step aside, turkey, the stuffing is often the secret favorite of our Thanksgiving tables. It’s warm, moist, savory, soft, rich and full of different textures and flavors. Some folks love it roasted inside the bird, some served alongside, and some just eat it straight out of the pan before it makes it to the table.  

Stuffing is fairly easy to make — most recipes are forgiving and do well with substitutions and a great deal of ingredient variety.  Just remember to use day-old or slightly stale bread, and make sure your herbs and spices are fresh and fragrant.  

This must-have side dish has plenty of regional variations. Even the name “stuffing” – or is it “dressing”? –is up for debate depending on where you live! Sausage and apple stuffing is popular in the Midwest, while some folks favor chestnut stuffing Traditionally, Southern dressing features cornbread, for a slightly sweet flavor, like in this Classic Cornbread Dressing. There’s also Virginia ham stuffing, shrimp stuffing in Louisiana and stuffing with hot chile peppers in the Southwest. Here’s twist on the old-fashioned but ever luxurious oyster stuffing: Southern Oyster and Bacon Stuffing. There’s also bread stuffing that’s as no-nonsense as they come. Or maybe there’s no bread, and you use rice instead (Great Lakes states, we’re looking at you).  

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