About Minnesota (1)
Closet Cooking (1)
Elly Says Opa (1)
Main Course (14)
Soups & Stews (3)
Side Dish (2)
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
This dish is a popular selection and appears in many variations on the Zuni menu.
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
This delectable dish is a Ranch House restaurant classic.
Roasting the potatoes separately gives them a crisp texture without the addition of extra fat.
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