Chinese beef and broccoli stir-fry. It brings me back to when I graduated from college and was living alone on the upper West Side of Manhattan. I didn’t do a lot of cooking then. I would grab a bite with friends after work or bring in something from Silver Palate, which was down the street from my apartment. When I did cook, I usually made a stir-fry. I had an old wok – inherited from my mom’s kitchen. I always loved lots of onions, garlic and broccoli in my stir-fry. Often I’d throw in other assorted veggies like carrots or snow peas, and either beef, chicken, or tofu. My cooking technique was totally haphazard back then. The recipe was: “Chop up a bunch of stuff and throw it in the wok with a little oil. Finish with soy sauce.”
. When I came across a recipe for Sicilian style turkey meatloaf, it called out to me and I had to adapt it for PTG. I love the use of cooked potatoes to soften and bind the turkey. I adore the lively fresh flavors of garlic, parsley and capers. It’s an elegant departure from the typical ketchup and breadcrumb meatloaf (not that I don’t love that one too!). 
