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poultry
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
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
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.
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
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