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What is sauce for the goose is sauce for the gander.

Laissez Faire was very good sauce for the goose, labor, but was very poor sauce for the gander, capital.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

As a South African, the idea of turkey was new to me. And confusing. It's about the least flavorful bird on the planet.

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.