A recipe for Spicy White Bean and Chicken Chili that’s perfect when you have house guests during the colder months.
Continue Reading: White Bean, Poblano, and Chicken Chili →
From the moment I started working on this Thanksgiving menu, I kept thinking about the turkey. All the other recipes fell into place but the turkey was a bit of a puzzle. I wanted a recipe that would measure up to The Biggest Loser nutritional standards, but also be worthy of the Thanksgiving supper spotlight. And then, it came to me: craft a simple yet elegant turkey that used flavors from the rest of the menu to tie everything together.
While it’s no secret that the white meat on the bird is a lot better for you, it tends also dries out really easily so roasting it for the holiday can be a crapshoot. In this recipe, there are three major precautionary measures to ward off dry turkey. First, the turkey should be bone-on because that will help the bird cook more evenly and infuse it with more turkey flavor. Secondly, the turkey gets roasted in broth for the first half, which ensures it stays super moist despite the 90 minute cooking time. Third, the honey-orange baste brings another layer of flavor and moisture to the finished dish. Then, to further boost the flavor, the pears and onions in the roasting pan get blended up and used as the base of the gravy for a take on turkey that’s a fraction of the fat and calories.
Continue Reading: Herb-Orange Turkey with Pear Gravy →
A few years back, pomegranates became the fruit du jour and, by now, it’s quite apparent they’re here to stay. So, you’ve probably had your fair share of pomegranates, but have you cooked with them? If not, it’s a serious must.
Continue Reading: Roast Chicken with Pomegranate-Orange Glaze →