Rich and mellow with a backdrop of fresh lemon, this turkey owes its success to the Moroccan seasoning-cum-sauce called charmoula. You could make it ahead and freeze. Think about using Charmoula with seafood, any poultry, and with lamb.
Slightly reminiscent of paella, this aromatic chicken and rice is a favorite meal for Arlene DeMelo, a Portuguese home cook in Hyannis, Massachusetts. Because the chicken slowly absorbs its seasonings for 8 hours, you'll need to think ahead.
Excerpted from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (Gotham Books, 2006). Copyright 2006 by Nigel Slater.
From Wild About Game by Janie Hibler.
Adapted from Staff Meals from Chanterelle, copyright 2000 by David Waltuck and Melicia Phillips (Workman, 2000).
A good roast chicken is one of my favorite things to cook and eat. Every cook should know how to roast a chicken properly. The stuffing in this recipe contains a fantastic Middle Eastern spice blend called za'atar, which is a combination of sesame seeds and dried herbs such as basil, thyme and oregano.
Crisp, bronzed and fragrant, this turkey takes a mere ten minutes to the pound cutting the usual roasting time down by a third to a half. Steam from the white wine in the pan makes the skin especially good, and roasting on a rack of vegetables and apple gives you especially fine pan juices for gravy.