This pretty fennel and peach salad from the French Riviera makes a refreshing appetizer on a hot summer day. Peaches contain Vitamins A, C, E, and K, plus six B vitamins.
Author: chefalice
A nice piece of freshly roasted turkey with a side of mashed fauxtatoes just screams comfort to me. It looks like you slaved all day in the kitchen for your loved ones, but both recipes are really quite simple, and there are lots of uses for the meat. If you find yourself with leftover turkey after making this dish, you can use it to make Turkey Tetrazzini or Turkey Goulash , for example. And you can use the carcass to make a rich turkey bone broth (here) for use in Braised Turkey Legs with Creamy Gravy or the goulash.
It took me a long time to perfect this glaze. I was after that ideal texture: not so dry that it’s like protective armour, and not so wet that it absorbs right into the donut. This glaze is just right—it’s the kind that crinkles when you touch it. It’s a total standout on a donut, but you can use it on lots of other goodies. Drizzling it over the Lemon Blackberry Scones (page 33) is just one fabulous idea.
You’ll love the crispy almond crust, zesty lemon curd filling, and fluffy meringue in this grain- and sugar-free adaptation of the classic dessert.
This dish can be made in a slow cooker or in a skillet on the stovetop. It’s delicious either way.
Refreshing orange salads are popular in the southern Mediterranean and are served alongside stews and grilled meat or fish.