A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
Rich and mellow with a backdrop of fresh lemon, this turkey owes its success to the Moroccan seasoning-cum-sauce called charmoula. You could make it ahead and freeze. Think about using Charmoula with seafood, any poultry, and with lamb.
From A New Way to Cook by Sally Schneider (Artisan, 2001). © 2001 by Sally Schneider.
Excerpted from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (Gotham Books, 2006). Copyright 2006 by Nigel Slater.
All over southern Italy country people eat bowls of nutty-tasting whole-wheat kernels with creamy ricotta, sweet honey and dried fruit to celebrate the feast of Santa Lucia on December 13 and the planting of the new wheat.
Adapted from How to Cook Meat by John Willoughby and Chris Schlesinger.
Ingredients
From Bouchon by Thomas Keller (Artisan, 2004). © 2004 by Thomas Keller.
Simplicity and lightness define these sunny little treats, which are easy to make and even easier to eat, especially with chilled, homemade lemonade or hot tea or coffee. They are inspired by the Easter Week Yoemem, or Yaqui, in "the House of the Sun."
A special greeting for friends with the purity of a white dipping sauce and the vibrant colors of seasonal vegetables. Gather up the freshest, prettiest vegetables you can find. Arrange them on a shallow basket, a tray lined with fresh greens, or other flat object. Spoon the dip into a pretty bowl and set in the center of the tray. Instead of a bowl, you could hollow out a cabbage and arrange the vegetables around it. Improvise, play, create. Some suggestions for vegetables: