Thanksgiving is not until Thursday, I know, but I thought it might be helpful to share some tips now on getting ready for the big day.
Don’t let a still-frozen turkey ruin your meal
If you purchased a frozen turkey, now may be the time to take it out of the freezer and put in the refrigerator to thaw. You should allow 1-3 days to defrost a 4-12 pound bird, 3-4 days for a 12-16 pound bird, and 5-6 days for a 20-24 pound bird. Continue reading
I feel funny calling this a “recipe” because it is so simple. I often make this on a weekend when I’m spending the day outside gardening or working on indoor projects. It also makes great leftovers for the week ahead: I use it in sandwiches and wraps or on top of salads. Continue reading
I’ve been making this recipe since my friend Julie started a restaurant in the mid-1990s. I worked with her for a couple of months, and she shared some of her recipes with me, including this one for Turkey Meatloaf. Continue reading
I posted a note on my Sage Catering facebook page recently asking people which of my recipes they’d like to have. I got a few responses from people who have had my cooking before—though I’m going to have a hard time figuring out the recipe for what one of my friends called “Lamb stew thing.” I’ll do my best.
First off, however, is this recipe for Turkey Chili, which I often make for my client Elsa. She asks me to make a double recipe so she can enjoy it several times during the week.
I first made this recipe for Moroccan Chicken in 1998, just months after I graduated from culinary school. I still make it—with some modifications—from the battered copy of the August 1998 issue of Saveur magazine, and my friends and clients still like it just as much. Continue reading