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41 results for "chicken"
Narrow Results You've Selected: Fall Medium Remove all Source Saveur (35) Closet Cooking (1) Jenn Cuisine (1) NOLA Cuisine (1) Main Ingredient Chicken (35) Vegetables (21) Pork (8) Beef (6) Potato (3) Show all... Cheese (2) Game (2) Pasta (2) Rice (2) Beans (1) Bread (1) Eggs (1) Fruit (1) Shellfish (1) Shrimp (1) Tomato (1) Turkey (1) Course Main Course (28) Soups & Stews (6) Salad (1) Cuisine American (11) French (7) Mexican (3) Cajun/Creole (2) Chinese (2) Show all... Eastern European/Russian (2) Southern/Soul Food (2) Asian (1) Central/South American (1) Classic (1) English/Scottish (1) German (1) Gluten-Free (1) Greek (1) Italian (1) Jewish (1) Kosher (1) Occasion Backyard BBQ (1) Christmas (1) Passover (1) Thanksgiving (1) Technique Saute (11) Bake (10) Roast (9) Slow Cook (7) Chill (5) Show all... Fry (4) Marinate (3) Stew (3) Poach (2) Braise (1) Broil (1) Grill/Barbecue (1) Topic Recipe (38) 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 = "Difficulty:Medium"; var omni_prop8 = "Season:Fall,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 01/17/2007 Mrs. Garrett's Chicken Pies These meaty, aromatic chicken pies are some of the best we've ever had. Issue #4 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 10/02/2007 Chicken and Dumplings This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken. Issue #106 12/15/2005 Chicken Cooked in Clay This recipe takes an ancient method and turns it into fun for the whole family. Issue #80 01/08/2008 Vermont Chicken Pie This is a savory church supper staple in the mountains of Vermont. Issue #54 03/14/2002 Cambodian Roasted Poussin This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand. Issue #21 10/02/2007 Chicken with Salsify Salsify is a vegetable with an air of mystery. Issue #106 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 01/23/2007 Truffled Chicken This dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor. Issue #3 11/06/2007 Roasted Herbed Chicken and Vegetables This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs. Issue #107 10/31/2000 Country-Style Pâté We developed this recipe based on many rustic dishes we've enjoyed all over France. Issue #38 03/08/2007 Paprika Chicken with Egg Dumplings This is a home-style version of an iconic, paprika-flavored Hungarian dish as we sampled it at a restaurant in Budapest. Issue #32 11/01/2000 Terrine of Poultry Liver This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver. Issue #38 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 06/01/2007 Chicken Fried Steak with Gravy Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy. Issue #103 10/29/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 « Previous 1 2 Next »