Scrape the grill grates clean if needed. Place the tenderloin on the grill (the hotter side if using a charcoal grill). Cover and cook until dark grill marks form on the bottom, about 5 minutes. Flip the tenderloin, cover, and cook until dark grill marks form on the second side, about 5 minutes more.
Christine Gallary
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When it comes to holiday hosting, I like to focus on cooking the three things I do well and run to the grocery store for everything else.
Here are four chef-approved appetizers straight from stores that require, at most, some heating.
Trader Joe’s is a real-life wonderland for frozen shortcuts. “Our favorite easy holiday hack is to take Trader Joe’s Caramelized Onion and Feta Pastry Bites [and] jazz them up,” says Kaiy Smith-Biesman, chef, sommelier, and food stylist of Stems in Pasadena, California. “I top them with chopped pears, brown sugar, and a little bit of nutmeg and butter before baking.” Short on time? Smith-Biesman says you can also serve the bites as is.
When you serve tinned fish as an appetizer, basically your only step is to open and empty the packaging. “Straight from the tin, white anchovies, mollusks, or octopus make for a fun addition to holiday apps and entrees,” says Juan Cassalett, chef of Malagón in Charleston, South Carolina. Cassalett counts Ortiz products, which Malagón sells in its mercado, as favorites. “My go-to for the Ortiz white anchovies is with Espaniler whole piquillo peppers served with Los Aljibes olive oil for a simple, shareable tapa with toasted sourdough bread or crackers,” he adds.
Kat Thompson
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Simply dump canned (whole berry) cranberry sauce and apple pie filling into a baking dish, sprinkle cake mix on top, dot it with thinly sliced butter, and bake. Everyone at your holiday table will want seconds of the cinnamon-spiced apples and tart cranberries under a buttery crunch of the cobbler-esque topping. Here’s how to make it.
Patty Catalano
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Get those spuds under control by sticking a fork in one end and using it as a handle while you peel. No more wet taters slipping around while you prep!
Rather than go at the potatoes’ skin before boiling, you can use a knife to score them through the center before boiling and cooling for super-easy peeling.
For big, hard vegetables like butternut squash, this hack shows how to rock the vegetable back and forth as you cut it for easy and safe chopping. Just watch those fingers!
In a TikTok hack so viral it became legendary, @lorafied shows how to use a wire cooling rack to peel and mash potatoes in one simple step. Just boil potatoes whole, slice in half lengthwise, and push each half skin-side up through the rack into a bowl.
You’ll find thousands of results for onion-cutting hacks on TikTok, but Tiffani Thiessen demonstrates the most effective one: wearing safety goggles to keep your eyes tear-free.
Roasting turkey on a rack is the best way to allow the hot oven air to circulate around the bird, ensuring crispy skin all over. If you don’t already have a roasting rack, form a ring with aluminum foil to place in the bottom of your pan so that your turkey is propped up while cooking.
For a quicker-cooking bird with blissfully crispy skin, you’ve gotta go with a spatchcock. Cutting out the bird’s backbone may seem daunting, but this step-by-step video from @dadwithapan shows you exactly how to do it.
One particularly great but messy way to get a tender, well-seasoned turkey is to add butter and herbs under the turkey skin before roasting. Simplify this task with a homemade compound butter loaded with salt and spices that you can easily slip under the skin.
If it’s been a minute since you’ve used your dried spices, they might not pour out as easily. To loosen them, turn your spice jar upside down as you would to shake it, and then twist the lid back and forth in a semi-circle motion.
Save time and build flavor with this trick: Pop a couple of tablespoons of butter into your cast iron skillet and put it in the oven while it preheats. By the time the oven heats up, you can add your batter, and your pan will be ready to go.
Perfecting your gravy at the last minute is as stressful as it is unnecessary. Make gravy in advance and then refrigerate or freeze until you’re ready to serve; then, just reheat it on the stove.
Butter makes everything better, but softened butter takes it one step further. Have it ready for sauces and potatoes by putting a wrapped stick on your counter the day before. Throw a stick on a fancy plate for the table, too.
Instead of crafting individual cocktails, a task you definitely don’t have time for on Thanksgiving, whip up a batch of autumnal sangria and serve it by the pitcher.
Egg wash is a non-negotiable for a beautiful golden-brown pie crust, but if you don’t have a pastry brush to put it on with, don’t worry — Daphne Oz shares how to use a paper towel instead.
Some things are best done à la minute, but pie crust isn’t one of them. If you’re planning on baking for Thanksgiving, cross those pie crusts off your list ahead of time and keep them in the freezer until you’re ready to bake.
This TikTok from @athomewithshannon gives two options for making individual desserts from a store-bought pumpkin pie. Choose between mini pies and chocolate-covered pumpkin pops, or make both!
Don’t send your guests home empty-handed. Take @brunchwithbabs’ suggestion for using disposable muffin tins to pack up Thanksgiving leftovers for your guests. This way, everyone gets a little bit of everything without needing five storage containers to hold it all.
Save yourself the trouble on Thanksgiving day by getting out the platters you plan to use a day or two in advance. If they’re dusty, give them a little wash, and use Post-It Notes to label each platter so you’ll know what goes where.
If your dining table isn’t quite big enough for the food and the people, you might have already thought of adding a square folding card table to the end of your dining table. Instead, add a folding table of the same length as your dining table (rather than width) to one side and cover it all with a big tablecloth to create one massive, feast-worthy table.
Trash cans fill up fast during the holidays, and you don’t want to have to stop what you’re doing to line the bin every time one reaches peak volume. Instead, triple-bag the bin in advance.
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Stephanie Ganz
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