By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table. Here it is presented in classic American style with bread stuffing and accompanied by cranberry sauce, which at this period was more like a sauce than a preserve.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Just like the state fair, minus the crowds.