1Use a veal pounder or cleaver to briefly pound turkey into fairly even filet. Put turkey breast skin side down in a 2-quart casserole. Cover with plastic wrap, vented.
2Microwave with 350 watts to start cooking, 5 to 7 minutes. Turn breast over. Microwave with 350 watts until thermometer registers 170 degrees, 7 to 9 minutes. Let stand on counter 10 minutes until temperature reaches 180. (Slice and serve if not making the salad. Cube if making the salad.)
3Mix mayonnaise, lemon juice, mustard, chutney, salt and pepper in a medium-sized bowl. Stir in turkey and blend well. Core and chop apple. Stir in apple and grapes. Top with sliced onions.
Does the thought of another plate of reheated Thanksgiving turkey sound awful? In this video recipe, the CHOW Test Kitchen's Christine Gallary shows you how to make a delicious, nontraditional meal of holiday leftovers using our easy Curried Turkey Salad recipe.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese