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08/08/2007
Chicken with Cognac
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
Issue #14
12/09/2009
Balsamic Lemon Chicken
Balsamic vinegar and fresh lemon juice add tangy zing to this crisp-skinned roast chicken. Sear the bird first to unleash its flavor and lock in its juices. Continue...
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Source: Food on the Food
11/17/2009
Spicy Mango Chutney
This versatile condiment is surprisingly easy to make. Try it with grilled chicken and fish, or spread it on pita bread for a quick breakfast. Continue...
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Source: The Purple Foodie
05/31/2007
Pear and Boudin Salad
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.
Issue #103
10/28/2009
Pan-Roasted Chicken with Orange-Dijon Marinade
A marinade made with citrus juices and bold Dijon mustard is a great way to spice up roasted chicken. Marinate overnight for extra depth of flavor.
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Source: Big, Bold, Beautiful Food
11/23/2009
Quails and Grapes
It’s the holidays, so leave the chickens for a less festive day and go with quail instead. The sweet grape sauce serves as a wonderful counterpart to roasted meat.
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Source: Piggy's Cooking Journal