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Chicken
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09/19/2011
Rendang Ayam (Spiced Chicken Rendang)
This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior.
Issue #141
08/29/2011
Rosemary Chicken (Kotopoulo me Dendrolivano)
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish.
Issue #131
04/01/2007
Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Issue #101
10/10/2005
Chicken Casserole
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
Issue #81
10/04/2001
Braised Chicken with Scallion Purée
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
Issue #47
03/08/2007
Braised Ginger Chicken
This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang.
Issue #32
05/07/2013
Mustard and White Wine Braised Chicken
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
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04/10/2011
Chicken with Onions and Sumac (Djaj bi-Basal wa Sumac)
This Middle-Eastern recipe for chicken with onions and sumac was adapted from a classic cookbook from the region.
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