results for "chicken"
If you can properly roast a chicken, you can cook almost anything.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
This is a German take on coq au vin.
These meaty, aromatic chicken pies are some of the best we've ever had.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
This recipe takes an ancient method and turns it into fun for the whole family.
This is a savory church supper staple in the mountains of Vermont.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
Salsify is a vegetable with an air of mystery.
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 dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor.
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
We developed this recipe based on many rustic dishes we've enjoyed all over France.
This is a home-style version of an iconic, paprika-flavored Hungarian dish as we sampled it at a restaurant in Budapest.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!