I first got the idea of cooking a shoulder of pork over 24 hours like this from the second River Café Cookbook. My take on it is really a de-Italianized version. Any mixture of herbs or spices you want would do; this isn't a recipe so much as a suggestion.
Brining turkey makes it more succulent, more tender and well-seasoned throughout. I offer two curing procedures, one for those who've got the space to wet-cure the whole bird in the refrigerator, and a wet-then-dry method where refrigerator space is limited. The first method yields the very best results, but the second method still makes startlingly juicy, tasty roast turkey.
Flash-roasting salmon in a very hot oven is the simplest way I know to cook a flavorful fillet. If I'm starting with soup or a salad, I assume that a pound of thick boneless salmon fillet will feed four when served with a starch and a green vegetable. If there is no first course, then I allow ½ pound per person.
This is the dream make-ahead dish. An overnight stay in the refrigerator lets the chicken absorb all the lovely contrasting flavors in the sauce. Serve with broccoli and mashed potatoes or rice.
You can make this Lebanese soup with a light chicken stock, but the leek trimmings, an onion, a few extra wax beans, and cilantro stems will make a fine vegetable stock. In either case, the stock should be delicate enough that it doesn't overwhelm the vegetables.
Simple, basic, and infinitely adjustable to one's own palate (by adding beans or asparagus instead of peas, or using cream of potato or celery soup instead of mushroom), and yet just about impossible to improve upon, this Campbell's recipe is the classic tuna casserole.
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Ingredients