Pati Jinich author and host of the hit PBS series Pati’s Mexican Table shares favorite recipes with Fox News Radio’s Lilian Woo on ways to make your Cinco de Mayo celebrations Magnifico!

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Photo courtesy: Jamon Iberico de Bellota

It’s often compared to truffles or caviar.  This Easter, we introduce you to the ultimate luxury holiday ham.

FOX News Radio’s Lilian Woo tells us all about it:

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Jamon Iberico de Bellota: Widely regarded as the finest ham Spain has to offer, also the world’s most expensive – running about $150/pound, easily topping $1,000 for a whole leg.  Saul Sola of Osbourne Cinco Jotas believes:

(Sola) “It’s worth every dollar.  There’s a big difference between ordinary and extraordinary.”

…Saying his company’s 100% pure breed Iberico pigs get an average of five acres apiece of natural pasture to roam free, feasting on just acorns and herbs.

(Sola) “It’s what really makes it so natural.”

The result, after a curing process that can take up to four years: A richly-flavored meat that’s marbled with streaks of fat that virtually melt at room temperature.  The proper way to savor it: Very thinly sliced with some good bread, maybe cheese and, of course, some wine.

Lilian Woo, FOX News Radio.

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How was that Turkey Day meal?  A big bird usually means some big leftovers, but do you really want to just eat the same exact thing again?  You can have some fun with what’s left.

FOX News Radio’s Lilian Woo has some creative tips for Thanksgiving leftovers:

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A plethora of mashed potatoes is not a problem for chef Marc Murphy, who likes to take it, some cheese, mix together, roll in bread crumbs and egg flour:

(Murphy) “Deep fry them, make little croquettes.  And make a good dipping sauce.”

Murphy, of Landmarc in New York City, also uses mashed potatoes to top diced turkey, gravy and stuffing; throws it all in a pan and bakes for a Turkey Shepards Pie.

“How to Cook Everything” author Mark Bittman has dessert all figured out.  Take cranberry sauce…

(Bittman) “Pile the whole thing into a buttered baking dish, cover it with a typical crisp topping of oats and nuts and butter and sugar, all ground together.”

Bittman says underseasoning dishes gives you more flexibility the next day.

For this and more, go to our FOX & Food podcast.

Lilian Woo, FOX News Radio.

CLICK HERE to listen to FOX News Radio’s Lilian Woo’s full FOX & Food podcast with Thanksgiving tips.

Really want to impress with a tasty turkey this Thanksgiving?  A dry bird is every cook’s nightmare for the holiday, and we have tips for tender, moist meat.

FOX News Radio’s Lilian Woo has the advice:

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For tender meat, some people swear by starting the turkey breast-side down.  Still others soak cheesecloth in a butter mixture, then drape it over the breast and legs.  ”How to Cook Everything” author Mark Bittman believes it’s all about getting the bird to the right temperature.

(Bittman) “Between 155-165 degrees in the thickest part of the thigh.”

For beautiful, brown skin, he believes in starting with high heat.

(Bittman) “400-450, and when I’m convinced that the skin is gonna get brown enough, then I turn it down.”

To go beyond seasoning with salt and pepper, some like to inject a marinade.  Still others rub herbed butter beneath the skin.  Also, let the turkey rest for a while before carving, so juices can settle throughout the bird.

Lilian Woo, FOX News Radio.

CLICK HERE for tips on how to quickly cook a Thanksgiving turkey.

CLICK HERE to listen to FOX News Radio’s Lilian Woo’s full FOX & Food podcast with Thanksgiving tips.

Thanksgiving Day isn’t nicknamed Turkey Day for no reason.  But procrastinating can be a real disaster when it comes time to get the big meal going.

FOX News Radio’s Lilian Woo has some tips to avoid turkey troubles:

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If you need your bird in a hurry, there is a way to do it.

(Bittman) “You can roast a turkey, even a big one, in under an hour, and a medium-to-small one in 45 minutes.”

Mark Bittman, the author of “How to Cook Everything,” on the method which borrows from a classic chicken recipe, where the bird is spatchcocked, or butterflied.  Simply put:

(Bittman) “You take the backbone out and flatten it.”

Bittman saying this method ups the chances of having tender, sufficiently cooked thigh meat and moist breast meat.  The only downside?

(Bittman) “It looks a little strange.”

Which beats a room full of starving guests, in my opinion.

Another Thanksgiving nightmare: forgetting to even defrost your turkey, which usually takes a few days.  A sink full of cold water, with a change of water periodically, should do the trick in a few hours.

Lilian Woo, FOX News Radio.

CLICK HERE to listen to FOX News Radio’s Lilian Woo’s full FOX & Food podcast with Thanksgiving tips.

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Fox News Radio’s Lilian Woo sits down with Chef Jeff Nathan of the world’s largest kosher restaurant, Abigael’s on Broadway, to talk about everything from breaking fast to how far kosher cuisine has come.

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