I know this is late notice but I just received the monthly newsletter from the James Beard Foundation. On the front page is a recipe for Stuffed Turkey Lombardy-Style by Mario Batali. It’s a turkey breast stuffed with sweet Italian sausage, prosciutto di Parma, and roasted chestnuts. I want to eat it right now. I don’t know if this is legal but I’m printing it below. Continue reading "How to Cook an Italian-Style Turkey by Mario Batali"
What a difference a year makes. Last year we struggled to find ten great new restaurants. This year, Teresa Gubbins and I had to slash and burn our way through a jungle of start ups. We tossed a few tomatoes at each other when picking the Restaurant of the Year. The final two were Lucia and Mesa. If I hadn’t had several service issues with Lucia, the outcome may have been different. And truth be told, I yearn for the oxtails in hoja santa sauce at Mesa on a daily basis.13 Comments »
If cocktails are your thing and you prefer to celebrate the holiday with a spirited toast celebrating all the flavors of the holidays, withonly a portion of the calories, try mixing up one of the tasty treats. They are guaranteed to put you in the festive spirit, just don’t have too many…just like turkey and dressing, everything in moderation.