A big roast is the very image of a holiday dinner centerpiece. But lately you’ve probably been finding that the reality doesn’t measure up. Too often that roast, so monumental in appearance, is ...
Larger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday favorite that’s also prized by Gabrielle Hamilton, the ...
Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a large cast ...
(JTA) — When I married 55 years ago, I knew nothing about cooking. I grew up during war years in Europe when food was not available. So my exposure to food, and particularly traditional food, was ...
(JTA) — When I married 55 years ago, I knew nothing about cooking. I grew up during war years in Europe when food was not available. So my exposure to food, and particularly traditional food, was ...
Cook's notes: Find glace de viande, sometimes called demi-glace, at better supermarkets and specialty grocers. Or make your own with a method from the New York Times. Get some extra techniques on ...
What this country needs is a chicken in every oven! The old American tradition of “The Sunday Roast Chicken” brings families together for a festive meal every week, and a couple happy meals is all it ...
Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a large cast ...
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