I bought a skinless turkey breast half, thinking roast turkey. By the time I got home I realized that no way could I roast that thing naked. Should I just slice it up and make cutlets or scallopini, or is there some way I could... (2 replies, last updated by MazDee April 17, 2008)

My grandmother used to make stuffed breast of veal, and it was great. It can be stuffed with either a bread or potato based stuffing: The Art of Jewish Cooking by Grossinger has recipes. 2C grated and drained potato 1/2 C minced... (6 replies, last updated by normalheightsfoodie October 21, 2009)

I will try both again...I have never found the Naked Chicken to be greasy. I do think that the Bell and Evans breasts are very dry. Maybe that water you speak of helps the Naked Chicken to be as moist as it is. My kids actually... (23 replies, last updated by ProShopper April 2, 2009)

I made a salad for lunch today. Fortunately I have a nice garden and I have lots of varieties of lettuce in abundance. I picked some, along with cilantro and made a simple salad: grilled chicken breast, toasted cashews, lettuce... (27 replies, last updated by Scargod June 10, 2009)

http://silverlakeboulevard.blogspot.com/2008/02/bittmans-macaroons.html Made these babies while in a Valentine’s baking mood last week. While they looked just golden and beautiful naked, I felt the need to enrobe them in... (0 replies, last updated by Suebee February 17, 2008)

I think the OP has some breasts that are both skin on and skinless. (Not meaning to get personal and all...) If that’s the case, cover the skinless ones with a little butter and aluminum foil and leave the skin-on ones... (10 replies, last updated by scubadoo97 April 25, 2009)

I stopped by Bear Naked Burgers to get dinner to go last night, and it gets the thumbs up from me. I should preface this by saying I don’t eat red meat, so I didn’t try a beef burger, but I did have a turkey burger... (4 replies, last updated by 2bits February 7, 2008)

Did I get your attention? Sorry for the risque title, but this name just came to me. Dinner tonight was about 3’s...3 different half-naked (ie, open-faced) cheese sandwiches, each one united by 3 different ingredients.... (8 replies, last updated by Carb Lover November 18, 2005)

Marcella’s the way to go! Mark Bittman also has quite a good way, and it’s faster: Bone out the veal breast before cooking, brown it for 6 minutes in a naked pan over medium high, pour in 3/4 cup reconstituted porcini... (4 replies, last updated by erica February 20, 2003)

Heritage birds (Bourbon Red or Standard Bronze) from www.heritagefoodsusa.com. Other than these heirloom breeds, essentially all other turkeys are the same overbred and tasteless Broad Breasted White breed & it makes little to no... (4 replies, last updated by Jadelise November 24, 2009)

Ruen Pair has more interesting dishes on the menu that are rarely seen at “average” Thai restaurants (such as Thep Naree). BTW, what’s with the naked-breasted women paintings/frescoes at Thep? The motif is all... (8 replies, last updated by vn February 17, 2003)

notice the dish was prepared differently on Friday night—only the breast and wing, with some char-grilling. It was a more "naked" preparation—not as much basting or butter, yet still very tender and flavorful. (2 replies, last updated by gina October 22, 2006)

you with naked chicken. While we were at the counter, we saw a tray of chicken come out. It looked like it was completed and ready-to-serve and I thought it was being brought out for plating. In fact, it was getting re-fried for... (5 replies, last updated by Senor Popusa November 20, 2008)

, or just go for a whole chicken breast? I really need a step-by-step, idiot-proof approach here! Thanks! (5 replies, last updated by Aimee February 13, 2006)

the burger shack above jake’s billiards (jake’s burgers?) makes straightforward deep-fried wings. it’s decent, and you can go shoot pool afterwards. i’d rather do that then sit around a table at hooters.... (10 replies, last updated by bill November 11, 2005)