Nobody cares that the Thanksgiving turkey is dry and the mashed potatoes are lumpy when you’ve got a gravy this rich and nuanced to pour over them.
Colu Henry’s Porchetta Pasta
You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce
Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.
Chris’s Super Simple Gravy
When Faith and Alex Province pressed Chris Prosperi for his most simple gravy recipe, this is the one he gave them. Chris adds a splash of Worcestershire sauce because he loves the depth it imparts, and balsamic for its acidity. Faith suggested the old British staple Marmite might add that savory umami note Chris loves so […]
Lamb Shanks in Red Wine with Creamy Eggplant
Chef Mehmet Gürs of Istanbul’s Mikla restaurant pairs lamb shanks with an eggplant purée that has the unexpected—for Turkey, at least—addition of béchamel and Gruyère cheese, a nod to his classic European training. Excerpted with permission from Saveur magazine Feb. 2016, Issue #181 Recipe by Mehmet Gürs Photo by Christina Holmes Food Styling by Eugene […]
Grilled Hanger Steak
You can’t beat a flavorful marinade for steak, especially for a cut like hanger, which has a wonderful toothsome texture. Its compact narrow, half-foot-long pieces make it easy to maneuver around a small grill. To serve, slice it on the bias, against the grain. With potatoes and vegetables, a little goes a long way in […]