If you aren't careful, turkey breast can be dry, in which case it won't matter how much gravy you pour on it. Baking the meat slowly, however, locks in the moisture, making it juicy, tender and succulent.Read More
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Despite its name, my version of this dish doesn't contain any seaweed. Instead, I use kale, which becomes crisp and seaweed-like when fried. Winter kale is at its best right now. Use Tuscan or black kale if you can find it; it has the most flavour and gets crispy easily.Read More
Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. Morel mushrooms are being foraged right now, but you can use any mushroom you like if you can't find them. Meyer lemons work best for this recipe, as they are both sweet and tart; if they aren't available, use 3 thin slices of tangerine and 3 thin slices of lemon.
You can use canned tomatoes instead of fresh and chicken breasts instead of thighs, but the thighs remain juicier. Include peppers or other vegetables in this recipe if you want. Bayonne ham would be the right ham to use here, but Black Forest is a fine substitute.Read More