A lesson in carving

Food & nutrition editor Monda Rosenberg explains why you should forget carving at the table, the three simple cuts you should make and how to arrange the turkey on a platter.

By Chatelaine

Updated November 2, 2012



A lesson in carving Food & nutrition editor Monda Rosenberg explains why you should forget carving at the table, the three simple cuts you should make and how to arrange the turkey on a platter.
	Credits: Host: Monda Rosenberg, Chatelaine Food & nutrition editor
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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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