The following list of ingredients looks daunting -- it's not. Chances are, other than the ground meat, the fresh sage and the cream, you might have all these lurking in your pantry/fridge. The list of herbs is for dried -- if using fresh (always better, but no big deal in this recipe) double the amount -- more chopping for you!
My father grew up in New York City during the Depression. He discovered Chinatown at an early age, the beginning of his love affair with noodles. When I was a kid, we'd take the subway downtown to eat lo mein in tiny basement restaurants on Mott Street.
In recent weeks, I’ve been using a lot of Chinese celery, thanks to healthierkitchen and thirschfeld, whose fabulous recipes featuring it have utterly converted me to this wonderful stuff.
For a pretty easy fun holiday dish for an open house this recipe works really well. You can make these well ahead of time and heat in a crock pot for a party. The best way to serve these for a large party is in a shallow chafing dish over a warming plate with lots of toothpicks.
This sweet and tangy butter tucked under the turkey skin, plus roasting in a steamy environment, makes for moist and meltingly tender meat with a rich flavor. I lay awake in bed one night, puzzling how to get the butter under the skin without making a greasy mess, and came up with the trick in this recipe.
The only times I cook a whole turkey are for Thanksgiving and Christmas. Preparing and cooking such a big bird is truly a labor of love (or a pain in the keister). Over the years, I've tried a variety of options for the bird: different brines, different herb or spice rubs, and different cooking techniques.
When I was in school, there was a place that specialized in "weird " sandwiches. You could assemble whatever combination of ingredients you wanted from a long list. Since it was after Thanksgiving and there was no more turkey around,
I make this every year using my recipe for Chicken Shawarma, but I use the spices on the cooked turkey. It's a nice change from the traditional Thanksgiving flavors.
With this just-crazy-enough-to-work technique, you won't dry out the edges of the turkey waiting for the middle to cook through, and literally none of the turkey's juices are squandered.
I used to order this dish at a place in Cancun called Los Almendros. 20 years ago it was a sort of funky little place in the shade of a giant almond tree, across from the old bull ring. I looked on Trip Advisor and apparently it's fancied up and moved -- but the pavo is still a weekly lunch special.
For all sorts of reasons, you might want to knock out the turkey early this year—the oven’s on the fritz, or too many sides or pies will be hogging it, or maybe you just like to get ahead so you can kick back come Thursday.
My mom learned the recipe from her mom who learned it working as a housekeeper/cook/maid in the 1930s. It used sage and poultry seasoning, which is key. My brother was the pickiest eater ever and he loves this stuffing, so it's kid-friendly too.
Cafe enjoyment is often about strategy—where you sit, how to coax the barista into making your coffee just so, making sure you get there before your beloved cinnamon roll is snapped up by someone else.
f you're looking for a virtuous turkey burger, you've opened the wrong recipe. This recipe is inspired by the bacon turkey burger served at Foster Burger in Portland, OR, and it is chock full of bacon.
