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.
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
I have developed recipes that are diabetes-friendly for my restaurant menus.
If there were some recipe that would make all of our children really sane and civic-minded and hugely intelligent, I think we'd probably all do it. But I don't know that there is a recipe for creating that.
The making of the Barack Obama franchise far exceeded the skill set of Washington's best. In fact, the recipe for Mr. Obama's global popularity can be attributed less to political minds and chance than to the enduring power of Hollywood.
A five-pound boneless rolled-and-tied breast of veal, like any other piece of meat fit for braising, can come in many shapes and sizes. So recipe times aren't uniformly applicable. A long and thin tied roast will cook more quickly than its stouter, football-shaped cousin.
Closing one's eyes is not a recipe for peace. It is a simple way to embolden aggressive personalities.
My son loves my carbonara. I've tried to master that recipe - it's very simple but very delicate. Once prepared it must be eaten quickly.
No one gave me a recipe for how to create company culture. I wish I had had one.
What could be a better recipe than mixing fashion and food?
