| Page 31 | The Daily Meal

Roasted Heritage Turkey Recipe

Posted by Jonathan Waxman, Special Contributor

A classic roast turkey recipe adapted from Jonathan Waxman of Barbuto, in New York City. Unlike regular turkeys, heritage birds have characteristics that more closely resemble those of their..... read more

10 Easy Dishes to Wow Your Guests

Posted by Allison Beck, Special Contributor

Often, some of the most impressive dishes are not that difficult to prepare. Take, for example, short ribs. Once they’re slowly braising, as long as you keep the temperature low, you can nearly... read more

Roast Turkey with Tangerine Sage Glaze Recipe

Posted by Dean Fearing, Special Contributor

Chef Dean Fearing from Fearing's Restaurant in Dallas, Texas glazes his roast turkey with a sweet syrup made with tangerine juice, ginger, and sage. Recipe adapted from Dean Fearing... read more

Moroccan Dinner Party Menu

Posted by Allison Beck, Special Contributor

Most of the ingredients in these recipes can be found in your local market, or online. If you reside in New York City, the 16 area Food Emporium markets are offering a "Taste of Morocco,"... read more

Warming Soup Meal Menu

Posted by Allison Beck, Special Contributor

Soups are a wonderful menu item when entertaining, as you can make them in advance and have them warming on the stove when your guests arrive. When creating a menu of your own, we recommend choosing... read more

A California-Inspired Menu

Posted by Allison Beck, Special Contributor

When you host your next dinner party, transport your guests to California with this hearty meal featuring recipes from renowned chef, cookbook author, and winegrower Michael Chiarello, and his Napa... read more

Oven-Roasted Cornish Hens with Panettone Stuffing Recipe

Posted by Michael Chiarello, Special Contributor

Cornish hens aren't game birds, but small, young chickens — the French call them poussins — that are extremely tender and flavorful. You can also make this recipe with one 4-5 pound..... read more

Ricotta Gnocchi with Salsa della Nonna

Posted by Michael Chiarello, Special Contributor

Using ricotta as the base for these gnocchi produces a lighter, pillow-like finished product. Start making the gnocchi at least 48 hours before you want to serve them, as you need to drain the..... read more