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magazine

Expert Advice: Gravy

Rich flavor and deep color begin with turkey stock made days, or even months, ahead.
November 2004
Keywords
poultry,
cooking + technique,
thanksgiving
recipes

Turkey Giblet Stock

November 2004
Keywords
thanksgiving,
poultry,
soup,
ruth cousineau
recipes

Rich Turkey Gravy

This recipe makes a generous amount of gravy—we find you can never have enough.
November 2004
Keywords
thanksgiving,
poultry,
dressing,
alexis touchet
recipes

Brown Turkey Stock

November 2004
Keywords
alexis touchet,
thanksgiving,
poultry,
soup
recipes

Roast Turkey with Pomegranate Gravy

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.
November 2004
Keywords
ruth cousineau,
thanksgiving,
poultry,
fruit,
pomegranate
recipes

Squab B’stilla

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.
November 2004
Keywords
greg malouf,
poultry,
squab,
pastry,
regional specialty
magazine

The Thick of It

Grilling large cuts of meat can be tricky—unless you have the “secret weapon” of grill chefs.
John Willoughby and Chris Schlesinger
June 2004
Keywords
john willoughby,
chris schlesinger,
grilling,
cooking + technique,
meat
recipes

Cajun Chicken Stew

When I was growing up in Louisiana, nothing made my mouth water like the smell of onion, bell pepper, and celery cooking in my mom’s dark Cajun roux.
May 2004
Keywords
mother lode,
poultry,
soup,
alexis touchet
recipes

Velvet Chicken

This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.
May 2004
Keywords
mother lode,
poultry,
chinese,
freezer-friendly,
asian
recipes

The Mother Lode

Our food editors raided old family recipe boxes to rediscover their childhood favorites.
May 2004
Keywords
spring,
vegetarian,
seafood,
pasta,
poultry