He makes fried deviled eggs. Skillet steaks with chive butter. Trout drizzled with bacon cream sauce. And classy butter-fried oysters. Welcome to the fearless world of James Villas, author of Southern Fried. Jim has become a regular on The Food Schmooze®. (What can you do? He keeps writing books, 17 of them.) A transplanted Southerner, […]
Entrees - Poultry
Slow-Roasted Holiday Turkey
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 […]
Slow-Cooker Turkey Chili with Dark Chocolate
What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor. I first discovered this recipe in Cooking Slow, by Andrew […]
Ina Garten: Make the Whole Turkey Ahead of Time
Seriously? You can actually roast an entire turkey ahead of time and serve it hot at the table? Yes, says Ina, and she now does it often, including on Thanksgiving. Here’s the thing… it’s not only Ina’s taste in flavor combinations and technique that always win us over—it’s her knockout ideas. And they are as dazzling […]
Thanksgiving Prosciutto-Wrapped Turkey with Apple Cider Gravy
From Faith: I was excited; I thought I’d created something new, a way to give turkey a boost of flavor, yet preserving its… Thanksgivingness. But it turns out others have thought about wrapping a turkey with thin slices of Italian prosciutto. After searching what’s out there, I think we’ve found the best of the best, and you […]
Venetian Chicken Casserole with Porcini Mushrooms and Fontina
Betty Rosbottom is masterful in the casserole department, elevating this one-pot dish to something worthy of any company you’re serving. Her recipes are both elegant and comforting, not an easy combination to achieve. We especially love Betty’s Venetian Chicken thanks to a blend of dried porcini powder, sherry, curry, prosciutto and Italian fontina cheese.
