The Best Chicken Cassoulet
This bean and meat casserole from southwestern France is brimming with flavor. This is a streamlined version made with poultry.
Herb-Brined Turkey with Make-Ahead Gravy
Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson ‘s The Food of Portugal (with a few tips from kosher butchers along the way). The brining concept fooled many cooks into thinking that their turkey was juicier, and a new favorite turkey […]