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cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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Sausage and corn are simmered in a spicy broth for a quick weeknight chowder the whole family will enjoy.
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Fresh corn doesn't have to be eaten straight from the cob.
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This simple soup requires chicken stock, kale, garbanzo beans, carrot, and onion.
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Mango, avocado, and cilantro are folded into nicely seasoned quinoa for a colorful and hearty summer side dish.
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What's not to like about pasta, garlicky shrimp, and bacon smothered in a creamy Parmesan cheese sauce?
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This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.
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Yes, three heads of garlic. You dont have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.
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Creamy soup filled with chunky vegetables.
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This shrimp and fresh asparagus risotto with a creamy Parmesan cheese and butter finish is definitely worth the effort it takes to make.
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José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
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Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.