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liahuber

Weekend Cook and Tell: Turkey Technique

I'm forsaking the Big Bird and going turkey breast instead. Specifically, this Cider-Brined, Sage-Rubbed Turkey Breast with Mulled Cider Glaze! http://nourishnetwork.com/2010/11/19/why-brine/

to braise or roast?

You've got to try these carnitas! They're out-freaking-standing. http://nourishnetwork.com/2009/12/07/carnitas-de-lia/

Gluten-Free Tuesday: Juniper Berries

I love flavoring duck legs with crushed juniper berries, garlic, thyme and rosemary before slow-roasting them.

So funny . . . my assistant is reorganizing my spices as I type this and my office smells like the store you describe!

Great post, Shauna.

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