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MAY WE SUGGEST...
Stuffed chicken breasts, simple roast chicken, grilled chicken curry and more. 
MAY WE SUGGEST...
Delicious, easy-to-follow chicken recipes, including ones for brick chicken, tandoori chicken, and many more. 
MAY WE SUGGEST...
Family-style meals like Chicken Divan and Chicken Cacciatore that are easy to clean up. 12/15/2005
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
Issue #79
12/12/2005
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
10/04/2001
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
Issue #47
10/18/2000
This dish is based on a famous Cantonese recipe for squab.
Issue #43
10/23/2000
Locro, which is also made with beef, is always served as a main course, with rice.
Issue #35
03/06/2007
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
Issue #26
03/14/2002
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Issue #21
03/02/2007
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
03/22/2007
In Hong Kong, this fragrant broth is served as a beverage throughout the meal.
Issue #6
03/22/2007
The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence.
Issue #6
01/27/2010
Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema.
Does Not Apply
08/22/2002
This simple dish is a staple of home cooking throughout Spain and Latin America.
Does Not Apply
10/10/2012
The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling.
Issue #150
03/15/2010
The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sautéed in browned butter. Continue...
Issue #128
03/09/2010
This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue...
Issue #117
03/06/2007
Food writer and barbecue aficionado Connie McCabe shared this recipe for perfect grilled chicken—her father’s—with us.
Issue #27
04/12/2010
In this preparation, earthy daikon takes the place of more traditional roast chicken accompaniments like onion or squash. This recipe was inspired by a dish served at Le Vichyssois, a restaurant in Lakemoor, Illinois, near Chicago. Continue...
Issue #14
01/17/2007
These meaty, aromatic chicken pies are some of the best we've ever had.
Issue #4
01/25/2012
Few dishes are as satisfying, inviting, and uncomplicated as a beautifully roasted chicken. Redolent of sage and garlic and paired with simply prepared winter vegetables, it's a casual and cozy meal for four, a menu that's easy enough to serve on a weeknight or a busy weekend evening.
Does Not Apply
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