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Wednesday, November 22, 2017

How to Make a Golden Brown and Perfectly Tender Turkey


When it comes to making a turkey that's thoroughly cooked, golden brown, and perfectly tender, success will ultimately depend on two factors: heat and moisture. Braising creates a moist environment, so the white meat doesn't dry out, as long as you cook it low and slow. The bird comes out fall-apart tender and the leftover cooking liquid makes the most delicious gravy.

Wednesday, November 15, 2017

Quick Chicken Liver Paté with Cranberries and Pistachios


This is my version of chopped chicken livers on toast. I sauté them with onions, garlic, Port and Madeira wine, then purée the mixture into a smooth paté. Unlike other kinds of paté, this one can be eaten right away and doesn't require baking or pressing or curing.