17
results
Narrow Results
You've Selected:
Easy
Chicken
Saveur
Gluten-Free
Course
Main Course (7)
Appetizers (5)
Soups & Stews (5)
Breakfast/Brunch (1)
Salad (1)
Season
Summer (8)
Fall (4)
Winter (2)
Occasion
Backyard BBQ (3)
Technique
Fry (3)
Grill/Barbecue (2)
Braise (1)
Chill (1)
Marinate (1)
Topic
Recipe (17)

Advertisement
01/14/2013
Sopa de Tortilla (Tortilla Soup)
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
10/15/2012
Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives)
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
10/15/2012
Chicken Liver Pâté
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
Issue #150
09/12/2012
Green Curry Chicken
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Issue #150
09/04/2012
Sopa Fría de Aguacate (Chilled Avocado Soup)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/08/2012
Sopa de Lima (Lime Soup)
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
Issue #149
07/16/2012
Pollo al Horno (Chile-Spiced Grilled Chicken)
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
07/16/2012
Guisado de Pollo (Chicken and Potato Stew)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
07/15/2012
Chalupas Poblanas (Thick Tortillas Fried with Salsa)
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
Issue #149
07/15/2012
Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup)
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
06/04/2012
Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Issue #148
10/19/2011
Curried Chicken
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Issue #142
05/20/2011
Smokestack's Chicken Wings
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
05/07/2013
Mustard and White Wine Braised Chicken
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
Does Not Apply
06/30/2011
Menu: Fourth Of July Picnic
A summery picnic menu, perfect for the beach or park.
Does Not Apply
06/12/2011
Kale and Chicken Brown Rice Salad with Cherries
This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge for up to three days, and travels happily, whether in lunchboxes, picnic baskets, or carry-on luggage.
Does Not Apply