Cocktail Party (1)
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
The secret to this dish is to toast and grind whole coriander seeds.
This delectable dish is a Ranch House restaurant classic.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.