turkey

Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken (which is known as pho ga), seafood, or in this case, turkey (definitely not traditional!). Apart from toasting the spices (very important...don't skip this step), this is very simple to make, particularly if you use store-bought chicken stock.

My husband and I love New Orleans. He proposed in New Orleans. We go to New Orleans annually and gobble up the cuisine as fast as possible.

This is my favorite dish in any Chinese restaurant, where it is normally made with ground pork. Making it with ground turkey is healthier and it tastes very similar. The best part of making Chinese dishes at home, is you can cut way back on the added fat.

My secret to flavorful gravy is starting with a base of bacon. Put a few slices in a pan and let it render low and slow until the bacon is crispy, the fat has all melted out, and those toasty, tasty clumps start to gather at the bottom of the pan

This recipe makes a rich gravy, but it does require you to plan ahead and to spend a bit of time making a deeply flavored stock.

Thanksgiving is my favorite holiday. I slow-bake an 18 to 20–pound turkey at 325°F in my huge graniteware pan.

This dry-brined turkey recipe won a taste test with staff of the L.A. Times Food Section in 2006 and Russ Parsons, the then food editor at the paper, wrote about it many Thanksgivings since.

Sometimes it doesn't make sense to roast a whole turkey when you have a very small gathering.

When you clear out your supply of turkey stock, chicken stock, of course, can be substituted. Light but soothing, simple and delicious, this soup, I have no doubt, will be a staple in my kitchen all winter long.

My mom's tomato soup meatballs are the only recipe my family makes religiously every

When the house chef takes the night off, resist your go-to takeout and toss together this powerhouse one-bowl dinner instead. Yes, it’s a salad, but it stars bacon, salami, ham, turkey and cheese, which makes it an easy sell to the under-15 crowd, as well as a fun and filling meal.

A dry turkey might just be the most common Thanksgiving complaint in the book—but it doesn’t have to be.

As Erin writes in Savory Baking, "My mom was both a nurse and a very good cook. So when I was sick as a kid, I was taken very good care of— including a regimen of her chicken noodle soup, sometimes complete with homemade noodles.

Imagine setting your Thanksgiving table with rich, smoky turkey thighs swimming in a creamy, west African "gravy" made from your choice of melon seeds (egusi) or pumpkin seeds.

This recipe is basically a walk down memory lane for me. I worked in El Teddy's back in the day. As I chopped the pasillos, chipotles in adobe and browned the ancho chilies my mind was flooded with memories of Romero, the sous chef at El Teddy's, the kindest and most talented maker of sauces and a lover of chilis. He introduced me to a new and wonderful world of capsicums.

I love the soulful satisfaction of a great bowl of porridge. Whether it's chicken or fish, a long process with homemade stock or a simplified version using pre-made ingredients, it is customizable and delicious. While I often make mine with white rice, I wanted to try a whole-grain version; I first tried an unhulled barley I had on hand. I cooked and cooked and cooked it and it never quite got creamy enough. It was delicious, just not porridge-y. So this time I chose a pearled barley and got it to a point where it had just a slight bit of chew and a wonderful, silky sauce.

Gravy, especially Thanksgiving Dinner gravy, can make—or break—a meal. With a little advance work, this method should make for some happy mashed potatoes and stuffing! - North Country Rambler

The picture above is my inherited gravy bowl from my grandma. The foundation of this gravy recipe is from her as well. The later addition to this recipe was inspired by a gift from my husband's aunt. Aunt Pat gave me ' The Gourmet Cookbook' by Ruth Reichl, which contains an interesting twist to a basic gravy, pureed cranberries. I added this to the gravy one Thanksgiving and waited with bated breath. To my relief it was a huge success.

Brining shouldn't be a technique reserved for chefs and restaurants. By doing a little wet-brining at home, dry turkey will no longer be an inescapable fact of the holiday season, for your birds will turn out juicier, tastier, and more aromatic than ever before. This recipe is for my favorite lemony, gingery roast turkey, which gets added lemon notes thanks to lemon zest and juice, lemongrass, and lemon thyme

This is a turkey meatloaf recipe that isn’t trying to be gluten-free—it just happens to be. That’s because in place of the more traditional bread crumbs,