results for "chicken"
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The photos in this Design*Sponge recipe for herbes de Provence–roasted chicken make us want to dive in with a fork. We love that Molly Shuster stuffs the bird's cavity with sprigs of fresh thyme and lavender. Continue...
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Source: Design Sponge
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Considered a meal in a bowl, tatsoi adds a refreshing spark to this flavorful soup.
Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
This deliciously moist ham is cured in salt (a process known as corning).
Capon with sage stuffing makes a nice change from holiday turkey.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.
Older birds, whether roosters or hens, yield particularly flavorful broth.
People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.