As cuts of meat go, the turkey breast steak is a relatively new one and will please those who like their protein neat, mild, and fat free. This addition to the meat counter has its advantages for a quick supper. It can be sizzled in butter with a few aromatics (bay, black pepper, thyme sprigs, and a curl of orange rind tend to cheer it up). Turkey still reeks of Christmas, but the white meat less so than the legs, which always smell like a roasting Christmas lunch. Red cabbage makes a satisfactory accompaniment. Go further, with a few prunes and a bottle of Marsala, and you have something approaching a joyful Sunday lunch, though without a bone to pick.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.