A big roast is the very image of a holiday dinner centerpiece. But lately you’ve probably been finding that the reality doesn’t measure up. Too often that roast, so monumental in appearance, is ...

Larger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday favorite that’s also prized by Gabrielle Hamilton, the ...

Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a large cast ...

(JTA) — When I married 55 years ago, I knew nothing about cooking. I grew up during war years in Europe when food was not available. So my exposure to food, and particularly traditional food, was ...

Recipes Joseph Palma’s hearty dishes tempt the senses Fresh herbs and authentic ingredients combine to make these recipes from chef Joseph Palma favorites at any dinner party. Here are Palma’s secrets ...

A traditional Italian Christmas celebration is a two-day affair that kicks off with a lavish seafood feast on Christmas Eve and culminates the next day with a roast capon and assorted soups and side ...

If you’ve been looking for something new to prepare for guests, consider the capon. Capons have a slightly different flavor than chicken or turkey and add a delightful flair to any meal. The aroma of ...

The capon, with its moist and tender flesh, is the king of the chicken family. Capons are roosters desexed when they are two weeks old. This makes for a hungry yet peaceful bird that will fatten over ...

(JTA) — When I married 55 years ago, I knew nothing about cooking. I grew up during war years in Europe when food was not available. So my exposure to food, and particularly traditional food, was ...

Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a large cast ...