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86
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for "chicken"
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09/01/2005
This Sichuan dish is only moderately spicy.
Issue #60
10/16/2000
Try this fennel pollen paste on pork and fish, as well as chicken.
Issue #43
01/23/2007
This salad is crunchy, cool, and creamy, with a refreshing bite of parsley.
Issue #4
01/23/2007
Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken.
Issue #2
09/12/2011
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
10/17/2007
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
Issue #50
12/06/2005
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
Issue #87
12/11/2007
This was a popular dish at Trader Vic's in Beverly Hills.
Issue #80
09/10/2011
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
01/29/2008
This unique dish livens up plain chicken legs with tartness from the kumquat and saltiness from the olives.
Web Exclusive!
10/27/2005
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
03/26/2008
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
Issue #42
03/08/2002
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Issue #28
09/12/2012
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
Issue #150
09/08/2009
Couscous spiked with apricots offsets a slightly spicy chicken stew.
Does Not Apply
Source: Food Network
02/04/2010
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
Issue #111
04/17/2008
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
08/23/2007
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
Issue #105
07/16/2012
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
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