Roasting a whole turkey is always tricky, since the breast can dry out while the dark meat finishes cooking. To get around that problem, Melissa Rubel Jacobson roasts turkey breast by itself. With the right amount of cooking, it's always juicy, especially when marinated in a combination of lemon and yogurt.
To help build deep layers of flavor in these tacos, Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven (see Note). Pair them with fresh tomatillo salsa cruda for a next-level taco night.
Chef Ricardo Zarate makes a version of this dish at Picca in Los Angeles. He coats salmon fillets with an extra-crunchy, slightly nutty crust of quinoa, a staple in his native Peru.
Smoking a turkey breast results in smoky, juicy meat with a deeply golden skin. Applying the lemon-oregano rub under and on top of the skin ensures that the flavors permeate throughout the meat. The meat is very juicy when it comes out of the smoker, so make sure to allow it to rest for the full 20 minutes before carving and serving it, so the juices have a chance to redistribute.
No one will contest that Union Square Cafe was one of the defining restaurants of the early '90s. Critics and diners were delighted by Danny Meyer's devout attention to hospitality and couldn't get enough of chef Michael Romano's remarkable greenmarket-centric American Italian food. Certain dishes defined the restaurant, including Romano's seared salmon, which was one of the most popular items on the menu and one of the best recipes we ever published. The myriad of vegetables in the recipe — corn, spinach, shiitakes, and tomato — sing of late summer. This recipe serves three to four as a main course and can easily be doubled.
The beauty of this grilled tamarind chicken is both its sharp and piquant flavor and its simplicity. A potent tamarind-and-chipotle marinade renders a richly flavored, juicy, and tender chicken in mere minutes, making it equally suited for a weeknight meal or a dinner party. The tamarind concentrate in the marinade adds a sour funk that complements the freshness of the cilantro leaves and smoky heat of the chipotle chile paste. The marinade gives the chicken a dark, lacquered appearance and will char a little as it cooks, becoming caramelized, chewy, and ultimately, mouthwateringly delicious. Grilling the chicken over coals will naturally impart a more smoky finish, while roasting the chicken in the oven (see Note) will produce the liveliest sour and spicy flavors.
Wondering how to use up those Thanksgiving leftovers? Try this clever turkey shepherd's pie, which uses leftover turkey and gravy for the filling and is topped with a potato–sweet potato mash. The recipe comes from chef Jimmy Bradley of the iconic, now-shuttered Red Cat restaurant in New York City. Leftover turkey sandwich, who? We're making turkey shepherd's pie this year.
The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.
Guinness-brined turkey soaks up the robust, toasted flavors of the beer and becomes golden brown in the oven.
Caramelized tomato paste, briny pimento-stuffed olives, and aromatics give this soupy rice dish the foundation to stand alone as a hearty main course.
