For years, I thought I hated turkey, scarred by the overcooked turkeys served at childhood Thanksgivings. Who needs turkey when you can have duck or goose – or even roast chicken, half...
The practice of wine pairing has its particular diktats that most of us have seemed to internalise. “Red meat goes with red wine”, “only serve fish and white meat with...
Lately, I’ve been thinking about the main courses we serve during the holidays: the enormous bronze turkeys, the resplendently glazed hams, the hearty legs of lamb, even the occasional goose...