results for "chicken"
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
This dish got its name simply because it is cooked the same way as fried chicken.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
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.
This hors d' oeuvre can be found in a traditional Russian feast.
These croquettes can also be filled with chicken or tuna.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
This famous liver spread, enriched with schmaltz, is a staple at Katz's Delicatessan. It's best served plain, on rye bread.
This classic Chilean dish is a distant relative of England's cottage pie.
Though we call for flank steak here, this savory salad can be made with any type of meat, including chicken or fish.
This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth.
This recipe is a clever and tasty version of the Southern classic.
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.