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09/20/2010
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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09/14/2009
This recipe for farfalle with chicken and mushrooms utilizes many items you probably already have in your pantry, making it easy to whip up on a weeknight. Continue...
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09/07/2009
With football season approaching, there's nothing more appealing than a pile of chicken wings. Look for the Maggi brand of sweet chile sauce in your local Asian supermarket to make this recipe. Continue...
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06/01/2007
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Issue #103
10/28/2007
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
Issue #55
11/07/2000
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Issue #25
11/07/2000
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
02/13/2007
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Issue #5
01/26/2007
Considered a meal in a bowl, tatsoi adds a refreshing spark to this flavorful soup.
Issue #5
01/23/2007
Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup.
Issue #4
07/19/2007
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Issue #104
04/20/2008
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.
Issue #111
08/29/2007
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
10/28/2007
Capon with sage stuffing makes a nice change from holiday turkey.
Issue #54
09/12/2007
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
02/06/2007
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.
12/15/2005
Older birds, whether roosters or hens, yield particularly flavorful broth.
Issue #79
10/24/2007
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.
Issue #26
11/15/2007
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Issue #22
11/04/2008
This is a perfect way to use up leftover Thanksgiving turkey.
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