results for "chicken"
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This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
Here's a tasty way to prepare fresh fish with a Southern twang.
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
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.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
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.
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.