Simply Recipes (4)
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This hors d' oeuvre can be found in a traditional Russian feast.
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
This version of tandoori chickenintricately spiced, juicy, and tendertastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight.
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
The secret to this dish is to toast and grind whole coriander seeds.
In Lawton Mackall's Knife and Fork in New York (Doubleday & Company, 1949), chicken divan is described as a "runaway success dish year in, year out sliced chicken breast on broccoli in a sherry-laced sauce of cheese and cream, browned and brought to table bubbling hot." Continue...
This deliciously moist ham is cured in salt (a process known as corning).
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
This rich, comforting dish is the perfect meal to eat on a cold winter night.
The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor.
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.