Keto
Garlicked Chicken
By James Beard
Broiled Veal Chops with Mixed Peppercorns
Jars of mixed peppercorns—red, green, white and black—can be found in supermarket spice racks. Uncork a bottle of Zinfandel to go with this simple, great-tasting main course.
Brown Veal Stock
We like the flavor that 6 pounds of breast bones and 4 pounds of knuckles bring to this stock.
Savory Eggs
When hard-boiling eggs, it's important to do it perfectly, or the yolks will overcook and discolor. Follow these directions carefully. Use the paprika gingerly to dust very lightly!
Cheryl's Broiled Turkey
By James Beard
Mixed Greens with Walnut Vinaigrette
The greens for the following salad may be washed and spun dry a day in advance and kept wrapped in paper towels in a plastic bag and chilled.
Can be prepared in 45 minutes or less.
Broccoli with Wild Mushrooms
Rick Rodgers, cookbook author and teacher, says, "When planning my holiday menu, I'm always sure to include a green vegetable for its bright color and clean flavor, and this year that vegetable is going to be broccoli. But it's not enough to serve it plain or too simply, because that's not what a big-time food fest like Thanksgiving is all about. So I decided to add a luxury ingredient—porcini mushrooms. Now that makes an ordinary vegetable extraordinary."
By Rick Rodgers
Greek-Style Shrimp
We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.
Garlic and Anchovy Dip with Vegetables
(BAGNA CAUDA)
The name of this warm dip of melted butter, olive oil, anchovies and garlic means "hot bath." It is usually accompanied by raw vegetables. Pour a dry white Arneis or a Gavi with this.