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Recipe (335)
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03/02/2007
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
03/23/2007
In Hong Kong, this fragrant broth is served as a beverage throughout the meal.
Issue #6
03/23/2007
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.
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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
03/16/2010
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
04/13/2010
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
01/25/2012
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.
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06/30/2011
This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge for up to three days, and travels happily, whether in lunchboxes, picnic baskets, or carry-on luggage.
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08/09/2010
Bitchin Camero creates this juicy and delicious Spanish-style chicken "cordon bleu" by stuffing chicken breasts with spicy chorizo sausage and piquillo peppers.
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Source: Bitchincamero
05/25/2010
A Middle-Eastern spice mix gives chicken tenders a sophisticated flair.
Continue...
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Source: Chow
10/26/2009
Chicken salad gets dressed for fall with the addition of pecans, cranberries, and tarragon. Continue...
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Source: The Parsley Thief
10/15/2012
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
10/19/2011
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Issue #142
01/11/2010
This dish is akin to the long-cooked North African clay-pot dish known as a tagine. Continue...
Issue #109
11/07/2000
Over the centuries, Chinese chefs have developed numerous noodle-making techniques. One Cantonese method is to roll pieces of rice noodle dough to form the 'silver pin noodles'in this dish.
Issue #25
02/13/2007
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
Issue #20
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