These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
Partially freezing tempeh makes grating it a cinch. Nutritional yeast adds a savoury cheese-like dimension to the filling look for it in health food stores. Use medium-size green, red, yellow or orange peppers with flat bottoms.
The menu at Locanda Sandi, the Polegatos' country inn, offers this specialty of the town of Valdobbiadene. A variety of meats – chicken, duck, rabbit, pork and veal – cook on a spit over hot coals for five hours. This home version is slow-roasted in the oven to achieve the same melt-in-the-mouth quality. Don't be tempted to use lean cuts of meat – the fat keeps the spiedi succulent.
This recipe moves duck from the roasting pan to the barbecue.
Sliding into a comfy chair in front of the fireplace with a steaming bowl of this rich soup is a perfect way to end the day. The chefs smoke their own chicken bones for this stock, but at home, a smoked turkey thigh or drumstick available from the deli section at most grocery stores does the trick.
In The Test Kitchen, we love a brined turkey. In this recipe (which originally appeared in our October 2011 issue), a sweet brine replaces a more traditional salt brine. The result is an ultra-tender and moist turkey with just a subtle hint of sweet apple cider.
Brining marinates to the bone, ensuring a juicy turkey every time. We've created a lower-sodium brining option by replacing salted water with apple cider.
The flavour of ham permeates this hearty soup. Ham hocks come in different sizes, and for this recipe, the weight does not need to be exact.
