RecipeMuncher

My sister is like the poor woman’s Martha Stewart, except that every time you set a holiday table with unpressed linens, Martha pays a coolie to kill a Chow Chow. Turkey leg confit, I have come to firmly believe, is the only way turkey legs should be prepared and served.  For a small administrative fee, I will issue a dispensation for deep-frying. Mesquite-smoked turkey breast, resting propped up on his poor little wing-stumps.  A study in rich mahogany. Turkey two ways, roasted swe (...)