Beef Recipes and Menus from Saveur Magazine

5 results for "chicken"
Narrow Results You've Selected: Beef Chill Remove all Source Saveur (2) Difficulty Medium (2) Course Main Course (2) Appetizers (1) Soups & Stews (1) Cuisine French (1) Italian (1) Season Fall (1) Spring (1) Occasion Christmas (1) Topic Recipe (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"chicken"; var omni_prop11 = omni_channel+":"+"chicken"; var omni_prop12 = omni_channel+":"+"chicken"; var omni_prop18 = "chicken"; var omni_prop20 = ""; var omni_prop5 = "Technique:Chill"; var omni_prop8 = "Main Ingredient:Beef,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 03/01/2002 Poached Chicken with Tarragon Gelée 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. Issue #44 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134

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