Food on the Food (1)
Jenn Cuisine (1)
Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken.
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Although Zuni, one of San Francisco's iconic restaurants, changes its menu constantly, this is one dish that is always on the menu.
Capon with sage stuffing makes a nice change from holiday turkey.
If you can properly roast a chicken, you can cook almost anything.
Try this fennel pollen paste on pork and fish, as well as chicken.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken.
Tender watercress and morels mushrooms are perfect springtime companions for a chicken that's roasted with herbs and white wine. This recipe comes from Kevin O’Conner, former wine director at Spago restaurant, and was originally published in Food and Wine.
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A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue...
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Source: Cooking on the Side