Cooking with Gratitude: Just in time for Thanksgiving, renowned chef RICHARD BLAIS is here to share his turkey leg confit recipe. Then, James Beard Award-winning cookbook author JJ JOHNSON will serve up a southern appetizer that will be the talk of your holiday table. And executive chef and judge on “Chopped” FARIYAL ABDULLAHI with a sweet way to end your holiday meal!
Thank you our friends at Gobble, Finamill, and Mud Pie for the Thanksgiving giveaways!
RECIPES FEATURED IN THE EPISODE:
Richard Blais’s Almost-Instant Gravy
