Author: Oliver Strand
Author: Michael Kornick
Author: Norman Van Aken
Author: Meryl Rothstein
Author: Shelley Wiseman
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Author: Shula Udoff
Author: Bon Appétit Test Kitchen
Author: Margaret Jane Ross
Author: Debra A. Broeker
Author: Eileen Joyce
Author: David Ruggerio
Author: Pierre Franey
Author: Gayle Gardner
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Author: Chitra Joshi
Author: Lydia Ravello
Author: Fred Plotkin
Author: Dave Lieberman
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Colin Cowie