This posting includes clear instructions for roasting a fine turkey for your Thanksgiving table, courtesy of David Leite. What it’s really about, though, is the stuffing. Because that is what everyone really wants, isn’t it?

Now that I’ve lured you in with the word stuffing, a word that always elicits anticipation among my family members and is the side dish that, no matter how much extra is made, always, sadly, seems to be depleted first, I should say that, technically, what follows are recipes for dressings, in that the turkey isn’t stuffed with them.

From Leite’s cookbook The New Portuguese Table, I’ve learned that the only thing better than one dressing is (more…)

This cocktail packs a double dose of fortified wines: vermouth and port. The port, added at the last directly to the cocktail glass, descends in a gorgeous red cloud before settling in the bottom of the glass.

A rough draft of this drink has been kicking around in my little black book of (more…)