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For successful grilling, two techniques are essential -- direct grilling and indirect grilling.
get more >> For successful grilling, two techniques are essential -- direct grilling and indirect grilling.
get more >> Check out these tips on where to visit in Naples, Italy.
get more >> Check out these tips on where to visit in Naples, Italy. get more >> Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
get more >> Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
get more >> In the birthplace of the world's favorite food, the best pizza comes down to the basics.get more >> In the birthplace of the world's favorite food, the best pizza comes down to the basics.get more >> The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
get more >> The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
get more >> Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.get more >> Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.get more >> Asparagus is one of the spring season's most celebrated vegetables.get more >> Asparagus is one of the spring season's most celebrated vegetables.get more >> A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen.get more >> A dozen things to eat and see in Maui, from globally-influenced dining at Amasia to a hundred-year-old bakery and off-the-tourist-beat ramen.get more >> The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam.get more >> The curious soul of San Francisco's steam beer -- brilliantly clear, deep amber in color, and capped by a bone-white head of foam.get more >> The humble, hearty oat deserves a closer look.get more >> The humble, hearty oat deserves a closer look.get more >>
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Check here for the full archive of recipe collections.get more >> Check here for the full archive of recipe collections.get more >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.get more >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.get more >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.get more >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.get more >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.get more >> Pick your cut, your seasoning and your cooking method and chow down! Click through for recipes and info.get more >> From a can or fresh off the vine, tomatoes are a staunchly dependable staple at every meal. Click through for recipes.get more >> There's a reason why chocolate is synonymous with romance -- it's rich, sweet and the perfect ingredient for dessert for two.get more >> Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.get more >> Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.get more >>
By Judy Haubert
My husband, like many other folks I know, is only interested in the white meat from his Thanksgiving bird.
Fortunately for him, it's easy to find whole or boneless turkey breasts at most supermarkets, which is the perfect solution — particularly as we find ourselves spending more and more holidays away from our families, so it doesn't make sense to make an entire turkey just for the two of us.
But there's a reason I liked being on leg-and-thigh duty: my major problem with white meat is that its low fat content can mean dry tasteless turkey. And just as my husband can't stomach dark meat, I can't stand an arid, stringy turkey breast.
I found the fix to this issue on the shelves at my local grocery store: canned chestnut puree.
Prepared much the same way as a traditional stuffing, with the puree taking the role of the bread, it keeps the breast meat wonderfully moist while imparting a delicate, savory flavor to the bird.
While traditional stuffing seems to absorb the juices from its host, this roulade filling helps to seal them in.
Using a butterflied boneless turkey breast also cuts down on cooking time, making this a great Thanksgiving recipe if you don't have half a day to devote to your main dish.
See the recipe for Turkey Breast Roulade with Chestnut Stuffing »
