Turtle Soup

Turtle Soup
Matt Taylor-Gross

The recipe for this classic preparation—spiked here with warm spices and dried anise-like herbs to contrast the mild gaminess of the turtle meat—comes from chef Bill Smith of Crook's Corner in Chapel Hill, North Carolina, and is finished with old-school garnishes like hard-boiled eggs and a splash of sherry. If you can't find turtle meat, boneless veal shoulder makes a fine substitute. Freeze the turtle and beef for 20 minutes to make cutting easier.