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www.chowhound.com
This is an scaled adaptation of a recipe that I created for my restaurant management class in culinary school. I've reduced the measurements by 4 fold and beefed...
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cooking.nytimes.com
While the turkey is in the oven, get some rest — and make the gravy Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
www.allrecipes.com
This deluxe egg drop soup features green onions, cabbage, carrots, and ginger creating a flavorful soup. Serve as a meal or alongside a meal dish.
cooking.nytimes.com
This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger It is ground lamb — shoulder is best — highly seasoned and grilled rare Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef
Ingredients: lamb, onion, chili, coriander, cumin, turmeric