Lemon turkey breast is larded with fat, filled with a green olive tapenade, and grilled. Serve the turkey breast in summer, autumn, or for Thanksgiving.
For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.
Mustard Baked Ham is practically a Christmas requirement. Succulent ham is baked with a sweet mustard crust until it’s dripping with flavor. The ham makes great sandwiches, too
These rich, tender, easy yet elegant braised duck legs are pretty darn easy to swoon over. See for yourself.
These mini veal meatballs may be completely old school Italian, but they make for some swell contemporary party fare.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
Seared chicken breasts are napped with a creamy goat-cheese-and-herb sauce. The chicken breasts are served with black beans on the side.
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