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Recipe (39)
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03/01/2007
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
Issue #100
08/17/2005
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
Issue #57
02/11/2012
This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
Issue #145
11/08/2007
A Christian specialty, these pancakes are often served with nonvegetarian curries such as Coriander Chicken.
Issue #45
09/10/2011
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
03/06/2007
The apricots and currants used in this dish add just the right amount of sweetness.
Issue #66
03/08/2007
This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang.
Issue #32
03/06/2007
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Issue #44
01/16/2008
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
Issue #96
05/27/2010
True Caribbean flavor and zest comes through in this delectable recipe for wild chicken provided by Executive Chef Angel Mejia of Casa Colonial Beach & Spa in Puerto Plata, Dominican Republic. Served with a homemade Creole sauce and fresh avocado salad, this dish will surprise first-timers with pan-fried plantains, sure to tingle the taste buds of even the most experienced palates.
Does Not Apply
05/01/2013
From country ham biscuits to deviled eggs and crispy fried chicken livers, this party menu of Southern finger foods will take you through this year's Kentucky Derby, start to finish.
Does Not Apply
04/20/2008
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
04/13/2008
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
05/07/2007
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.
Issue #102
03/19/2002
In Thailand, kao soi is made with ba mee, a variety of egg noodles, that can be difficult to find in the U.S. But lo mein–style Chinese egg noodles are a good substitute.
Issue #18
05/02/2012
Kitchen director Kellie Evans shares a menu inspired by her family's trips to Red Rock Canyon in Nevada.
Does Not Apply
09/12/2012
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
03/21/2011
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Issue #136
03/20/2012
In The Land of Bread and Spice, Anissa Helou details the captivating cuisine she encountered in the cities of Iran. Inspired by her travels, this menu touches on a variety of classic Iranian dishes: a rice pilaf studded with orange rind and pistachios and crisped with a golden crust, herb meatballs in a bright tomato-plum sauce, spicy chicken and tomato kebabs, and more.
Does Not Apply
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