The turkey is a North American native that was taken to Europe, food historians tell us, by the early Spanish explorers. In Italy, it became a culinary favorite of the aristocracy quite quickly: I’ve been delighted to learn that sixty-six turkeys were served at a feast for Catherine de’ Medici in 1549. In my family, however, turkey was not a big deal until we came to North America, 400 years later. Like most of our neighbors in the 1950s, we mainly cooked and ate turkey as the centerpiece of Thanksgiving and other holiday feasts. But over the years, it has become a significant part of our everyday eating. As you’ve seen, turkey wings flavor our basic broth, and turkey breast cutlets are a family favorite. A whole roast turkey is still something special on our table. And after years of Thanksgiving and Christmas feasts and birthday dinners, I have perfected the two-stage, wet-then-dry turkey-roasting procedure that I present here. It’s unusual but it works. In fact, I roast all kinds of meats and poultry this way (as I explain below) to produce marvelously moist and flavorful meat with a crispy, caramelized exterior—and a rich pan sauce at the same time. For the autumn and winter holidays, I serve the turkey with seasonal trimmings—Quince, Cranberry, and Apple Sauce (page 367), Cotognata—Quince Chutney (page 368), and Gnoccho Grande for a stuffing. And I glaze the bird with balsamic-vinegar reduction for a deep mahogany sheen. Roast turkey is so good, though, and so economical, I hope you’ll cook it often, not just for Thanksgiving. For everyday dinners, follow the basic procedure for cooking a chicken or a small turkey (see below). You don’t have to give it the holiday touches every time: the bird will be beautiful without the glaze and delicious with just its natural pan sauce.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.