Don't limit sweet chestnuts to the festive season. They add a delicious accent to a quick weeknight meal any time of year. You can find ready-to-use peeled chestnuts in vacuum-sealed packages in the grocery store, which help save on prep time. Serve with crusty bread.
Steve Pitt uses this stuffing for his Christmas turkeys.
This simple, tasty marinade is made with pantry and fridge-door staples. Lean pork tenderloin is a healthier alternative to pork chops, and is easier to prepare and serve. For a perfectly cooked tenderloin, grill to an internal temperature of no more than 150ºF (65ºC), leaving the meat slightly pink and juicy.
This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce—but the secret's in the fried sage leaves.
Available in some supermarkets, sherry vinegar adds a mellow yet assertive note to the dressing. Red or white wine vinegar is a good substitute.
Serving a whole turkey breast is practical when you're entertaining a small group. It's not fussy and you won't have leftovers.
The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially good when tossed with fresh sage leaves that have been fried in butter just until the butter turns brown.
