Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
This new recipe includes a technique I've been using for years: roasting the turkey in two stages. I do this because of the Big Turkey Problem: while you're waiting for the turkey's dark meat to cook (which takes longer), the white breast meat dries out. My solution: cook the bird until the breast is still juicy, remove the bird from the oven, and carve off the two sides of the breast. Put the bird back in the oven -and while the dark meat's finishing, serve a white-meat first course. Twenty minutes later, you can serve a dark-meat second course. And you get to drink two wines with this main course: I always like to serve a white wine with the white-meat course and a red wine with the dark-meat course. By the way: the honey-pepper rub burnishes the big bird beautifully.
Ingredients
All those people who claim to hate Brussels sprouts will like this.
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Ingredients
Everyone loves getting his or her own corn bread loaf at the Thanksgiving meal.
Ingredients
I love this deep, smoky sauce with the turkey—but it's also terrific with other long-cooked meats. If you had, say, some leftover pot roast in the fridge -a second-day reheat with this sauce will probably be better than what you ate the first day.
I gotta confess: I find this sprightly, tingly mixture ever so much more interesting than cranberry goop out of the can.