Fresh Ginger

I think ginger is a can't miss ingredient in a lot of recipes, but I rarely have fresh ginger on hand.  I think I heard this tip on the Food Network from Rachel Ray, but wherever I got it it's worked like a charm. 
Tip:
Store peeled fresh ginger in the freezer and when you need some for a recipe, just take it out and grate some on a microplane.  Adds perfectly fresh ginger flavor (like that needed in the Three Pepper Beef recipe).

Hot Gravy for Thanksgiving

Cooking for the big day and want your gravy to stay deliciously hot?  Use a thermal coffee carafe.  I've used this trick for our last three Thanksgivings and my carafe keeps the gravy piping hot for hours.  And it holds more than most gravy boats so you won't have to keep refilling the gravy for the big meal.




They are sold pretty much anywhere.  I own the white one at the top.  The colored ones are listed at Bed Bath & Beyond