“For me, the best roasted bird is scarcely roasted at all,” Bill Buford writes. “It is poached until it is almost cooked through, and finished, as fleetingly as possible, in a hot oven or on a rotisserie, if you’re lucky enough to have one.” Watch Buford demonstrate, with the help of his sons, a perfect poached-and-roasted chicken: http://nyer.cm/no8Bb4w | The New Yorker

Bill Buford and his sons are doing Thanksgiving, and they’re making it French. Watch Buford take on the challenge of applying what he learned about cooking in Lyon to traditional American fare, and see his recipes for turkey legs braised in red wine, purée de pommes de terre, pumpkin pie with a flaky pâte brisée crust, and more: http://nyer.cm/klhzJXj | The New Yorker