No roast desiccates more easily than a big-breasted turkey—it’s a multidimensional anatomy problem. Turkey breast meat is finished cooking 10°F/5°C lower than the leg meat, so it is nearly impossible to get them perfectly cooked simultaneously. Miraculously, at least in its simplicity, the problem disappears when you slow-roast. By setting the oven temperature between the […]
Christmas
Ina Garten’s Parmesan Chive Smashed Potatoes
Alex Province and his spouse Matthew Bennett, like the rest of us, often rely on Ina Garten’s books and watch her television show with keen interest. Matt follows her instructions to the letter, and Alex uses her recipes as a guide, tossing in whatever strikes him at the moment. We knew we had to ask […]
Ina Garten’s Decadent Gluten-Free Chocolate Cake
As soon as we spotted this recipe in Ina Garten’s new book, Make It Ahead, we raced to it. Her desserts are always delicious, in our experience, and here is one that solves the problem if you have gluten-free eaters at your table. Ina uses renowned chef Thomas Keller’s gluten-free flour mix, called Cup4Cup. She […]
Lidia Bastianich’s Salmon with Prosecco Sauce
If it is the Lord who should be praised, then praise the Lord for Lidia Bastianich, one of the great chefs in America. She is always in service to the food, not her own ego, yet there is a self-contained sureness in her as she teaches on television and in her books. In paying tribute to Lidia […]
Truffle Butter Lobster with Linguine
Crack open the champagne… prepare for a mind-blowing experience. Truffle butter lobster combines chardonnay, vermouth, shallots, heavy cream, ginger, mushrooms, and, of course, black truffle butter, available at gourmet stores and markets, or online from D’Artagnan. This recipe, from the cookbook, Fish, calls for traditional linguine, though you can make this dish gluten-free by using […]
