Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...
1. Put the sausage into a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 12 minutes. Drain. When cool enough to handle, slice into ¼-inch thick slices and set aside. 2. In ...
Why is chicken so popular? Depending on what you buy, it can be both flavorful and diet-friendly. It’s incredibly versatile — you can combine it with almost any flavor combination. And best of all? It ...
Main dish salads are a way to put together a meal with several components. They are also impressive. And today’s main dish salad has a lot going for it. Perfectly cooked moist chicken, soft buttery ...
What he is known for: Masterful butchery and charcuterie. Bringing serious, seasonal, Mediterranean-style cooking to the Steel City. A RARITY AMONG professional chefs, Justin Severino actually enjoys ...
Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Pintxos are the Basque region's answer to tapas. Thread and grill sticky-sweet pork belly, ...
Adapted from “The Basque Table,” by Teresa Barrenechea (Harvard Common Press). The original recipe calls for a whole chicken or chicken breasts, but we substituted less-expensive thighs. Also, since ...
2 red and 1 yellow bell peppers, seeded and cut into ½-inch thick slices 1 teaspoon sweet paprika 1. Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper ...
1. Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the ...
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