The holiday season is here and wherever you turn, someone is having a party. Sadly, I’m not having a holiday party this year, for various (good) reasons.  But if I were, there is one appetizer that would have  a guaranteed spot on my table: shrimp in a blanket. I used to order these babies from a Thai restaurant in my neighborhood until it dawned on me one day that making my own would save me a lot of dough.

I’m usually wary of frying because it’s a messy activity, but these appetizers are well worth the effort.

SHRIMP IN A BLANKET
1 pack of frozen spring roll wrappers
20 shrimps cleaned and deveined (tail on)
1 garlic clove minced
1 tsp finely chopped parsley
Salt and pepper
Warm water
Vegetable oil for frying

Toss the shrimps with the garlic, parsley, salt, pepper and marinate for 30 mins.

Meanwhile thaw the spring roll wrapper in the package.

Cut the spring roll wrappers in half, place them on a plate and cover with a damp towel.

Dab the edges of the spring roll wrapper with a little water, then wrap each shrimp, leaving the tail out. Use your fingers to slightly press and twist the wrapper where it meets the tail of the shrimp.

In a frying pan, heat up the oil to 365°F. Fry the shrimps in batches of 5 or 6, keeping them apart to prevent sticking, until golden brown and cooked through, 2 to 3 minutes. Drain on a paper towel.

Serve with sweet chili sauce.

Tacos [from Serious Eats]

• Goat belly Tacos at Cabrito in the West Village
• Pork bulgogi tacos at Seoul Station in the East Village
• Egg-and-potato breakfast tacos at Downtown Bakery in the Lower East Side
• Al pastor tacos at Taqueria Coatzingo in Queens
• The taco trucks in Sunset Park
• Fish tacos at Pinche Taqueria in Nolita
• Tinga tacos (a Pueblan recipe of shredded chicken in a smoky orange chipotle sauce) from La Superior in Williamsburg
• Or the tinga from Metropolitan taco cart, also in Williamsburg
• Lengua tacos (yes, this is tongue, but fear not—the experience is akin to expert-braised short ribs) at Taqueria El Gallo Azteca in Staten Island
• Another tongue option at Super Tacos on the Upper West Side
• Chicken tacos at Lupita Grocery in Astoria
• Chapulines tacos (and yes, these are grasshoppers, but the bugs are crunchy, nutty, and slightly salty) at El Globo in Queens

Margaritas

• AGAVE — Innovative Southwestern eats served with style and a smile.
• Florencia 13 — West Village hideaway offers authentic SoCal Mexican and powerful margaritas.
• Dos Caminos Soho — More margaritas and upscale Mexican cooking at this sexy cantina’s downtown outpost.
• Rosa Mexicano — Restaurant Teaching New Yorkers about the complexity of Mexican food since 1984.
• Mercadito — Some of the city’s freshest and most authentic Mexican fare, in a snug spot in Alphabet City.

Thanksgiving is approaching and some people I know are starting to get nervous about making their first turkey. So, this is for all the turkey virgins dreading their first time. We want to ensure that your first time is pleasantly memorable and 100% painless

Honestly, this turkey recipe is so easy that even a monkey can do it. It calls for very few ingredients, so you will be 100% satisfied as long you use fresh and quality products. While it may look intimidating, roasting a turkey is no brain surgery. Everyone has his or her little trick to achieve the perfect turkey: brining, brown paper bag, aluminum foil, etc. That is too much for me. My trick is simply roasting the bird breast side down at 400 degrees for approximately 2/3 of the roasting time. By doing so, I leverage gravity to my advantage. All the juices flow downward to the breast preventing it from drying out. No fuss, no stress… Now let’s get to it!

Ingredients:
1 Turkey (~10 lbs)
1 Onion quartered
1 Tablespoon of black peppercorns
3 Bay leaves
1 Lemon, lime or orange (halved)
3 cloves of garlic smashed in their paper
2 cloves of garlic slivered
1 handful of fragrant herbs (thyme, rosemary, sage)
Olive oil
Salt & Pepper to taste

Rinse your turkey inside and out after removing all the giblets. Lightly shake the excess water over the sink and then pat your turkey dry with a paper towel. Place your bird on a food-safe board.

Salt the cavity of the turkey and stuff it with the onion, bay leaves, citrus, smashed garlic, and the herbs.

Lift the skin above the breast carefully. Insert your hand to detach the skin from the breast. Do it gently so as not to tear the skin. With a paring knife, make smallslits in various areas of the breast (under the skin) and insert the slivered garlic cloves. Push them in with your thumb to make sure they are fully inserted. Rub the breast meat with olive oil and salt.

Rub the rest of the bird with olive oil and sprinkle with salt and pepper to taste. Using kitchen string, tie the legs together and the wings to the body of the bird.

Place the turkey breast side down on a roasting rack and roast in a 400-degree oven for 2.5 hours. Turn the bird of over and continue roasting for an hour at 375 degree.

Voila! The end result is this beautiful golden brown turkey. Enjoy with your favorite fixings.

Note: The cooking time in this recipe applies to a 10 lb turkey. Cooking times vary based on weight.