Posted on December 4, 2013 by

NY Times Video: Wylie Dufresne’s Turkey Hash

Love when the NYT Dining & Wine section puts out these guest videos. I find you always learn a little trick while admiring a chef taking their time and doing something a little closer to what you might cook up at home.

There’s a series of great thanksgiving-themed videos posted a while ago in mid-November, many of which actually have very little to do with the traditional thanksgiving meal. The Wylie video up top was one of my favourites – definitely going to borrow the sherry trick along with the addition of some water to steam up garlic and onion, while keeping them from burning.

Check out Danny Bowien doing pastrami and April Bloomfield’s clam chowder’s below too…