Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.
Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb.
This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.
These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.
Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
Do you call them crawfish, crayfish or crawdads? They are all the same thing, but it all depends on where in the United States you are living.
I was having a difficult time tracking down whole live crawfish on the West Coast so I did what any normal person does these days, I turned to the internet.
In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.
“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.
These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.
In this recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.