Bright and fresh from the citrus, this shellfish dinner is fast enough for a weeknight meal and pretty enough for entertaining, especially when served on a platter with lemon and orange wedges.
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
Our copy of Fine Cooking Magazine’s book, How to Cook a Turkey, is dog-eared and food splattered. What’s great about this cranberry recipe is that it’s hands-off. You can roast it in the oven up to a week ahead; we think it’s better that way. Thus, you are killing two birds with one stone, though […]
Sangria as thirst-quenching sparkler? Olé is what we say. This seductive, joyous cocktail comes from our regular contributor Alex Province, and it goes with everything. Before we tell you how to make it, take a ride in our way-back machine… see the sangria served at 1950s parties, when fun-filled hosts wanted to offer something “continental.” Into […]