This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
This deliciously moist ham is cured in salt (a process known as corning).
This rich, comforting dish is the perfect meal to eat on a cold winter night.
This recipe takes an ancient method and turns it into fun for the whole family.
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
This is a savory church supper staple in the mountains of Vermont.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
We developed this recipe based on many rustic dishes we've enjoyed all over France.
These meaty, aromatic chicken pies are some of the best we've ever had.
This dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
A crowd-pleasing spread of rich, bold, and finger-friendly snacks—from classic wings to addictive chocolate chip cookies—for your Super Bowl Sunday party.
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