These are five “Ninja Turtle” characters I would like to eat and how I would cook them. Donatello, I would make American-style Chesapeake terrapin soup, roasting the meat separately, then sauteing with aromatics and finishing with plenty of sherry and Madeira wine. Raphael, I would skin his flesh then remove his entrails before cleaning and blanching them, sauteing alongside ginger and anise to make Chinese-style turtle soup. Michelangelo, I would make Cajun turtle sauce piquant by creating a dark roux, then deglazing that with tomato juice and Worcestershire sauce and gently simmering the meat in cayenne and garlic until it’s nice and thick. Leonardo, I don’t know any other turtle recipes. There’s like a British one, there’s like a British turtle soup made with green sea turtles with mirepoix that you simmer for a long time until the fat turns green. Franklin, the fiercest ninja turtle of them all, I would take those gigantic legs, skin them, chicken fry them in the style of French grenouille grenobloise. That’s how I would cook all of them. Now, how about you tell me your favorite turtles?