There are all sorts of ways to garnish this popular Peruvian morning dish.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
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.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.