From Beginning (How to Prep) to End (Leftovers, Anyone?) - how2heroes is a One-Stop Resource for Thanksgiving Meals & Entertaining

how2heroes launches a series of Thanksgiving-themed videos to instruct & inspire

CAMBRIDGE, MA (November 4, 2009) – how2heroes, a how-to online video destination that celebrates people’s passion for food, announced today a new series of Thanksgiving-themed videos to provide inspiration and instruction for every delectable detail this Thanksgiving. 

“Thanksgiving is a highly anticipated holiday focused around food, which can be a bit overwhelming for the home cook hosting,” said Lynne Viera, president and CEO of how2heroes. “We provide easy, step-by-step videos with recipes from top chefs and home cooks, demonstrating traditional favorites as well as new spins on the classics. So there is truly something for everyone on how2heroes.com to help make their Thanksgiving a success.”

how2heroes has an extensive array of instructional videos and recipes for every element of a Thanksgiving Day meal - from turkey brining expertise, to recommendations for wine and tips from top chefs, to how to wow your vegan family and friends and what to do with leftovers.

How-to videos span several categories and include:

Turkey:

• “Deep Fried Turkey” from New Orleans Chef Brett Ryan
• “High Heat Roast Turkey” from home cook Diane Richmond
• “Cider-Brined Maple-Glazed Turkey” from Chef/Queen of the Pantry Founder Yvette Taylor (live on how2heroes.com on 11/5)

 

Soups & Salads:

• “Calabaza Squash Soup” from Taranta Chef/Owner Jose Duarte
• “Pecan-Encrusted Goat Cheese Salad with Maple Vinaigrette” from Bread & Chocolate Chef/Owner Eunice Feller
• “Red Kuri Squash Soup with Cranberry Compote” from Chef Paul Callahan of The Herb Lyceum at Gilson’s
• “Spinach Salad with Warm Pancetta Dressing” from The New England Soup Factory Chef/Owner Marjorie Druker

 

Sides:

• “Cranberry-Orange Chutney” from Personal Chef/Blogger JJ Gonson of Cuisine En Locale
• “Cranberry Compote with Rosemary” from Chef Paul Callahan of The Herb Lyceum at Gilson’s
• “Ginger Cranberry Sauce” from retired schoolteacher Susan Zubatkin
• “Mashed Potatoes 3 Ways” from Chef Brent Mimeault
• “Caramelized Onion Soufflé” from the Beehive’s Executive Chef Rebecca Newell
• “Roasted Brussels Sprouts with Truffle Oil” from how2heroes’ own Tess Gittleman (live on how2heroes.com during week of 11/9)
• “Savory Corn Pudding” from Chef Ashbell McElveen
• “Stuffed Pumpkins” from how2heroes President and CEO Lynne Viera
• “Twice Baked Potatoes” from Bea Viera

 

Stuffing:

• “Classic Giblet Stuffing” from Bea Viera
• “Cornbread, Pecan & Prosciutto Stuffing” from Executive Chef Steven Brand of Upstairs on the Square
• “Dirty Rice Jambalaya” from New Orleans Personal Chef Boo Macomber 
• “Oyster Cornbread Stuffing” from Personal Chef/Blogger JJ Gonson of Cuisine En Locale
• “Sausage & Cornbread Stuffing” from Annie B. Potts, Food Editor, Yankee Magazine
• “Uncle Frank’s Oyster Stuffing” from “Cookery N’Orleans Style” Author Chiqui Collier

 

Biscuits & Bread:

• “Cranberry Bread” from Lynne Viera, CEO, how2heroes
• “Rosemary Cheddar Biscuits” from Chef Evan Percoco of BOKX 109 American Prime
• “Southern Biscuits” from Chef Ashbell McElveen
• “Spoon Bread” from Chef/Owner Emanuel Loubier of Dante’s Kitchen in New Orleans

 

Pies:

Bea Viera, a popular contributor to how2heroes.com and mom of CEO Lynne Viera, offers several how-to’s for bakers this Thanksgiving season:

• “Bea’s Pie Crust”
• “Squash Pie”
• “Vanilla Cream Pie with Meringue”
• “World’s Best Apple Pie”

King Arthur Flour Test Kitchen Pastry Chef Susan Reid offers the following how-to’s:

• “Guaranteed Pumpkin Pie”
• “Pie Crust 101”
• “Pie Crust Decorations”
• “Gluten-Free Apple Pie and Pie Crust” from Cake and Commerce’s Linsey Herman
• “Pecan Pie with Fresh Whipped Cream” from James Beard Award Winner and New Orleans Chef Frank Brigtsen 
  

 

Desserts:

• “Apple Cranberry Cobbler” from New Orleans Chef Ashbell McElveen
• “Apple Crisp” from home cook Sarah Bacon
• “Apple Spice Cupcakes with Hot Buttered Rum Icing” from Blair Pendergast
• “Apple Upside-Down Cake” from mom and home cook Corey Flynn
• “Beer-Poached Pears” and “Bread Pudding” from Alina Eisenhauer, Executive Pastry Chef /Owner of Sweet in Worcester, MA
• “Chocolate & Caramelized Orange Tarts” from Charles Draghi, Chef/Owner of Erbaluce restaurant in Boston
• “Chocolate Mousse” and “Pear & Almond Cream Tart with Chocolate Crust” from Will Poole, Chocolatier/Owner of Wen Chocolates in Denver, Colorado
• “Flourless Chocolate Cake” from Pastry Chef at Oceana restaurant in New York City, Jansen Chan
• “Maple Bread Pudding” from Chef Rebecca Newell of the Beehive
• “Maple Ice Cream” from Food Blogger Tammy Donroe (“food on the food”)
• “Maple Pecan Apple Cake” from Bread & Chocolate Chef/Owner Eunice Feller
• “Pecan Tarts” from home baking enthusiast Anne Motta
• “Pumpkin Spice Cupcakes” from food folklorist Peg Aloi
• “Pumpkin Whoopie Pies” from Executive Chef of Bakers’ Best Cafe & Catering, Phyllis Kaplowitz
• “Pumpkin Cheesecake” from Brian Stone, Chef/Owner of Alice’s Last Stop (live on how2heroes.com on 11/5) 
  

 

Leftovers Inspirations:

• “Turkey Chili with Lime Sour Cream” from Upstairs on the Square Executive Chef Steven Brand
• “Turkey Salad, Cranberry Mayo & Pecans” and “Turkey Soup with Root Vegetables” from Marjorie Druker, Chef/Owner of The New England Soup Factory
  
• “Egg Cups” from Annie B. Copps, Food Editor, Yankee Magazine (live on how2heroes.com by 11/19) 
  

 

Wine:

Thanksgiving Wines; recommended choices to go with Thanksgiving dinner from wine expert Lindsay Cohen from Gordon’s Fine Wine & Culinary Center

 

Vegan Entrée:

• “Fig & Wild Rice Seitan Roulade” from Vegan Food Blogger Emilie Hardman (“the conscious kitchen”)

 

Tips:

• Thanksgiving Tips - several top chefs and home cooks give their best tips for a successful Thanksgiving