This soup of Russian/Ukrainian origin is also popular in the three Baltic States (Estonia, Latvia, Lithuania), Poland, and eastern Germany—an example of the influence of Russian foods on the cuisines of countries that were once under the domination of the Soviet Union. Solyanka’s popularity is attributed to its versatility (using any kind of leftover meat or fish) and the combination of piquant flavors that make you crave a second bowl of it.
This is our favorite vinegar. Recommended chiles include serranos and habaneros, but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
Here’s a great use for that turkey stock. You can substitute any other vegetables you like for these.
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
This stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture roasting within the turkey’s cavity. Farofa (cassava flour), the Latin version of corn flakes, brings it all together and gives the recipe the cohesive texture that it requires.
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