November 17, 2012
Ancho, guajillo and cocoa-rubbed turkey breast ,and cilantro-habanero au gratin offer an update on the classic Thanksgiving meal. [Photograph: Jennifer Olvera]
Note: Timing is everything. In order to have everything ready at once, give the turkey a small a head start. If possible, slice the potatoes using a mandoline set to the thinnest setting.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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