Simply pop that skeleton into a large pot, cover with water and set it to simmer; you’ll be rewarded with a nourishing broth more delicious than any canned stand-in money can buy.
While it takes a bit of planning, a brined turkey will not only be more moist, but it will give you a bit more leeway in case you leave the bird in the oven a bit too long.
Now that I’m doing the work-parenthood juggle, I’m more inclined to preserve the harvest in my freezer than in ball jars. That suits tomatillos just fine, which is a good thing because I’ve lately developed a mole verde habit.
Quince, a cousin to both apples and pears, is ripe for the picking. Peter Hoffman shows us how to prep this underrated cold season fruit.
In just a few weeks, Clinton Hill will get the comfort food fix it’s been waiting for. Peck’s, set to open in November at 455a Myrtle Ave, will be serving house-made specialties with a Jewish flare.
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.
An abundance of zucchini and guilt about not using it all up rescued! By a great cookbook.
In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate.
At Toby’s Estate Coffee in Williamsburg, they serve this bacon with Vermont cheddar, slow-roasted tomatoes and scrambled eggs on a roll. But it’s pretty good all by itself.
Found in nearly every restaurant, pub and supermarket in Ireland, this bread is lesser known than plain soda bread, but perhaps more delicious. Craggy, rustic, dense and flavorful.