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Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked.
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Get Il Diavolo Pizza Recipe from Food Network
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This refreshing salad of fennel, onion, red grapefruit, and apple is topped with toasted walnuts and basil and served with a light citrus dressing.
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
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