results for "chicken"
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 German take on coq au vin.
We developed this recipe based on many rustic dishes we've enjoyed all over France.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
A Lowcountry favorite, this hearty dish is a quintessentially Southern meal when served with grits and okra.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Here's a tasty way to prepare fresh fish with a Southern twang.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
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.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
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.