Parsley

Recipe: Soy-brined turkey

2013-05-09 13:14:00

� Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings...

Recipe: Turkey in a bag with Molly's Passover vegetable stuffing

2013-05-09 13:14:00

� Active work time: 15 minutes Total preparation time: 4 hours 1 (15-to 20-pound) turkey Molly's Passover vegetable stuffing, cooled 1/4 cup oil 1 cup apricot preserves Salt Freshly ground black pepper Heat the oven to 325 degrees. Clean the...

Recipe: Roast turkey with wild mushrooms

2013-05-09 13:14:00

� Total time: 1 hour, 10 minutes, plus roasting and reheating time Servings: 8 to 10 1 (8- to 10-pound) turkey 1 lemon, halved 1 cup olive oil, divided, plus more for basting 3 garlic cloves, chopped 1 1/2 teaspoons ground red chile pepper 1...

Recipe: Le vrai coq au vin

2013-05-09 13:14:00

� Total time: 2 1/2 hours, plus marinating time Servings: 6 to 8 Note: Adapted from "The Country Cooking of France" 1 onion, sliced 1 carrot, sliced 2 celery stalks, sliced 3 garlic cloves, divided 1 teaspoon peppercorns 1 (750-ml) bottle red...

Recipe: Bulgur pilaf with asparagus, mushrooms and tarragon

2013-05-11 00:00:00

Bulgur pilaf with asparagus, mushrooms and tarragon 2 hours. Serves 4 as a side dish 1 (1-pound) bunch medium asparagus 1/2 pound button mushrooms 2 tablespoons plus 1 teaspoon chopped fresh tarragon (stems reserved), or to taste, plus more for...

Recipe: Spicy bulgur salad with sweet peppers and pepper paste

2013-05-11 00:00:00

� 1 hour. Serves 4 to 6 as an appetizer 1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces) Salt 1 cup hot water 3 small green onions 5 tablespoons fruity extra-virgin olive oil, or more to taste, divided 1 brown onion (about 8...

Recipe: Traditional roast turkey

2013-05-09 13:14:00

� Servings: 10 to 12 Basic Bread Stuffing Servings: Enough to stuff a 12- to 14-pound turkey, about 10 to 12. 1/2 cup butter 1 large onion, diced 1 to 2 cups diced celery with leaves 12 cups toasted 1/2-inch bread cubes 1 1/2 teaspoons salt 1/4...

Restaurant recipes: Salad and frittata from Gayle's in Capitola

2013-05-04 00:00:00

Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad...

Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

2013-04-30 16:34:00

Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

2013-04-06 00:00:00

The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

Recipes that speak plainly

2013-04-06 00:00:00

Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or...

Cookbook favorites

2013-04-06 00:00:00

Here are samples from three of my favorite books. From "Mediterranean Food" by Elizabeth David Ratatouille aux Oeufs 1 lb. potatoes, 3/4 lb. onions, 2 cloves of garlic, 3 small marrows (zucchini), 3 tomatoes, 3 green pimentos (sweet peppers), eggs,...

Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by-2 3 / 4-inch lasagna pan. Feel free to use a disposable aluminum pan. Set aside. In a nonreactive large skillet, heat the vegetable oil over medium-high heat.

2013-04-02 08:30:00

Due to a high fat content, capons are tender, and make rich, flavorful broths. You may need to special order one from a butcher shop. The capon broth can be made ahead. Cool completely, uncovered, store refrigerated in an airtight container 1 week or frozen up to 2 months.

2013-04-02 07:38:00

in America," by Lidia Matticchio Bastianich (Alfred A. Knopf, $35). The original recipe calls for veal but also suggests less pricey turkey or chicken cutlets.

2013-02-13 11:47:48