Whether a stuffing is a dressing, or vice versa, is as much about semantics as whether it is cooked inside or outside the bird. One thing that is certain, both are tasty, fragrant, comforting and satisfying; accompaniments with a balance of texture and taste that complement the bird and pay compliment to the cook. While…
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Ariane Talks Turkey on TV
Ariane appeared on ABC 7 Eyewitness News yesterday to share her tips for making the perfect turkey this Thanksgiving. If you missed it, you can watch the video and get Ariane’s recipes here. For more turkey recipes, go to our website. Ariane brought three different types of turkeys — wild, heritage and organic — to…
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Turkey Breast Recipes
The question of whether you prefer white or dark meat is a crucial one at Thanksgiving. But how can one turkey yield enough of the preferred meat for each diner? The simple answer is to augment the whole roasted turkey with a turkey breast. And the overwhelming majority of people prefer the pale, juicy meat…
Regional American BBQ
Ah, America the beautiful. Mom, apple pie, baseball, purple mountains majesty. There’s much to be culturally proud of, if you’re an American, even though our dear nation is relatively a baby compared to other countries around the globe. And while many of the things we love to eat in these United States have been borrowed…
Happy National Filet Mignon Day
Yes, that’s a thing. And August 13 is the day to celebrate the tenderest cut of beef. Sliced from the short end of the tenderloin, this succulent little morsel of beef (filet mignon means “dainty filet” in French) is often the most expensive on restaurant menus. This cut is commonly used in the classic recipe…
A Saucy Series, Part IV: Blanquette de Veau
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Blanquette de Veau When I think of the Paris of Hemingway and Picasso, I think of Blanquette de…
All About Capon
A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a rich diet of milk or porridge until it reaches 6 to 12 pounds, between the age of 5 and 6 months. The flesh is very white and, unlike that of other chickens, marbled with fat. Larger…
Featured Recipe: Rabbit Stew with Olives
It’s grey and a bit chilly in the Northeast, so we’re thinking stew for dinner. Here’s a warming recipe for rabbit stew from our friend, Chef Marco Canora of Hearth Restaurant in New York City. Marco’s classic Tuscan stew is just right for fall – hearty and satisfying but not too heavy. And it just…
The Chanterelle Mushroom
Cantherellus cibarius, the golden chanterelle, grows on forest floors, often near conifers, deciduous trees, but also in fields, beginning in July and ending as late as January. The genus Cantharellus, named for the Greek kantharos, meaning cup, is a mushroom found growing wild throughout the world. Efforts to cultivate these mycorrhizal fungi have failed, because it is impossible to recreate…
D’Artagnan Thanksgiving Survival Guide: Day 14
Here is an easy, straightforward method good for oven roasting a perfect capon for the holidays, or anytime you want to serve this fabulous bird. The method works for birds whether or not stuffed with dressing. Truss the capon first, as it will make turning the bird easier and help prevent the skin from tearing at the…
D’Artagnan Thanksgiving Survival Guide: Day 13
Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during roasting…
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