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Fall
Gluten-Free
Difficulty
Easy (5)
Medium (1)
Main Ingredient
Chicken (6)
Cheese (2)
Potato (2)
Beans (1)
Fruit (1)
Course
Main Course (3)
Soups & Stews (2)
Appetizers (1)
Salad (1)
Occasion
Backyard BBQ (1)
Christmas (1)
Thanksgiving (1)
Technique
Bake (1)
Chill (1)
Fry (1)
Grill/Barbecue (1)
Slow Cook (1)
Topic
Recipe (7)

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07/16/2012
Pollo al Horno (Chile-Spiced Grilled Chicken)
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
07/16/2012
Guisado de Pollo (Chicken and Potato Stew)
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
10/15/2012
Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives)
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
10/02/2012
Buffalo Wings
True Buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.
Issue #92
11/10/2011
Turkey Breast Roulade with Chestnut Stuffing
Delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy.
Does Not Apply
09/17/2012
Sopa de Frijol (Black Bean Soup)
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
10/30/2012
Fiambre (Guatemalan Composed Salad)
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142