In anticipation of turkey leftovers, friends... Larry and I both work from home offices so we share a good number of meals together. For my lunch today, I
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
Here is a new twist on the popular sandwich. This slow cooker recipe calls for your choice of chicken or ground turkey finished off with slices of mozzarella cheese.
Not your ordinary chili recipe, this slow cooker version combines turkey with butternut squash, corn, cranberries, and jalapeno pepper for a unique taste sensation.