That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
Change is always good. You can't keep tradition all the time. Yes, Grandma cooked on a wood stove but she would have used electricity if she could.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
I rented a house in Favignana, off the coast of Sicily, in the mid or late '90s. There was a revolving door of visiting friends and family - we played games, painted our faces, went swimming naked, cooked big meals, rode around on motorini, and had great cappuccinos.
Wit - the salt with which the American humorist spoils his intellectual cookery by leaving it out.
I love home cooked Mangalorean food with all our coconut based gravies with different sprouts.
I love sushi. But after too much of it, it just starts to taste like a dead animal that hasn't been cooked.
My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I'm a repair chick.
I drew a lot of inspiration from the Ginuwines, the Ushers, the Michael Jacksons, the James Browns, Sam Cooke.
I've became a coffee drinker since I gave up boxing. I also love to eat anything cooked by a Jamaican. Carbs like rice, yellow yam, Renta yam, sweet yam. Also salt fish fried with onions.
