...in the style of Nereto. An old Longobard town in the north of Abruzzo’s province of Teramo, Nereto grows walnuts and breeds turkeys. And when the turkeys grow fat on the walnuts, their just-dressed flesh, roasted with aromatics, indeed tastes of the sweet, smoky nuts. A classic dish for Christmas there, I fix it for our Tuscan version of Thanksgiving. And because our local turkeys, as is likely the case with yours, do not feed on walnuts, I gift the bird with a luscious paste of them smoothed under the skin of its breast. I like the Neretese-inspired turkey infinitely better than the more famous tacchino alla Canzanese, turkey in the manner of Canzano, which typically asks that the bird be relieved of his bones and poached with a calf’s foot and knuckle, then cooled and presented in its jellied broth.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.