1 14- to 15-pound turkey; neck, heart and gizzard reserved
8 cups cold water
4 large celery stalks
1 white onion, quartered
1 tart green apple, quartered
Bacon drippings or olive oil

Canned low-salt chicken broth (if needed)
2 tablespoons all purpose flour

apple, onion, turkey

3 tablespoons butter, divided
1 medium red onion, thinly sliced into rounds

1 12-ounce rib-eye steak, about 3/4 inch thick

1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 kaiser rolls, halved horizontally, lightly toasted
1 cup arugula
beef, onion, horseradish

2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Special equipment: heavy-duty foil
beef, onions,