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Chicken
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Chill
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Saveur
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American (2)
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Southern/Soul Food (2)
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Fall (5)
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03/01/2010
Hollyhock Hill’s Fried Chicken
When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue...
Issue #112
08/29/2007
Corned Ham
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
09/04/2007
Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji)
This recipe is an elegant take on the Chinese classic.
Issue #97
08/17/2005
Chicken Terrine with Macadamia Nuts
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
Issue #57
10/24/2007
Roast Chicken with Root Vegetables
If you can properly roast a chicken, you can cook almost anything.
Issue #51
11/19/2007
Free-Range Turkey with Foie Gras Stuffing
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Issue #46
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
05/06/2002
Gus's Fried Chicken
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Issue #11