I had this sandwich in Baltimore, in a small, quaint mom-and-pop shop in Little Italy. Turkey is not too popular in Italy. After all, it was brought back to Europe after the discovery of America, and in Italy chicken and rabbits ruled the roost, along with other courtyard animals. In America, though, the turkey is the celebrated and celebratory animal, the one that fed famished early explorers coming to America. Well, this is a great sandwich to make on the days following Thanksgiving—or anytime, for that matter. The condiment and the greens are the Italian part, and the turkey is the American part—the perfect Italian American civic club sandwich.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.