Saveur.com - Authentic Recipes, Food, Drinks and Travel

14 results for "chicken"
Narrow Results You've Selected: Winter Medium Pork Remove all Source Saveur (11) Course Main Course (9) Appetizers (2) Breakfast/Brunch (1) Soups & Stews (1) Cuisine French (2) Southern/Soul Food (2) American (1) Cajun/Creole (1) Chinese (1) Show all... Classic (1) German (1) Italian (1) Technique Bake (4) Saute (4) Roast (3) Slow Cook (2) Fry (1) Show all... Marinate (1) Stew (1) Topic Recipe (11) 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 = "Main Ingredient:Pork"; var omni_prop8 = "Season:Winter,Difficulty:Medium,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 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 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 10/31/2000 Country-Style Pâté We developed this recipe based on many rustic dishes we've enjoyed all over France. Issue #38 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 01/19/2007 Sutton's Chicken A Lowcountry favorite, this hearty dish is a quintessentially Southern meal when served with grits and okra. Issue #1 12/12/2000 Cannelloni This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton. Issue #41 07/05/2007 Red Snapper with Ham Hock–Red Wine Sauce Here's a tasty way to prepare fresh fish with a Southern twang. Issue #79 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 09/12/2012 Chicken and Sausage Gumbo During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Issue #150