This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
This deliciously moist ham is cured in salt (a process known as corning).
If you can properly roast a chicken, you can cook almost anything.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
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.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.