Don’t forget that turkey makes a welcome addition to a buffet table in any season.
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil.
I like to serve pasta with sauce from the beef as a first course and serve the beef with a vegetable for a second.
The banh mi combines French (baguettes, pâté) and Vietnamese (fresh vegetables, herbs, lightly pickled veggies) influences.
Make sure to save the "lemony, chickeny juices" from the bottom of the pan—they make for a great sauce when you serve the chicken.
You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier.