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A chicken salad recipe with roasted chicken, crunchy almonds, cherries, thyme, and celery, served as a salad with lettuce or in a sandwich.
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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.