
Pan-seared chicken thighs with beer and grainy mustard sauce
Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try

Canned tomatoes give this stew a chunky, full texture, so don’t purée the vegetables. Serve the stew over white rice, if you like. SERVES: 4

You can assemble the pot pies and refrigerate them, covered, for up to 1 day before baking and serving. SERVES: 6 INGREDIENTS: FOR THE

Whenever our local rancher processes chickens, I arrive with bags in hand, not for the whole chickens, but to ask for the feet, lest they

I slow-roast a chicken every Sunday for my family, and I always reserve the chicken’s spent carcass to make a simple savory broth that will

I prepare pâté every few weeks, cap it with clarified butter so that it will keep, and dip into it from time to time when

Preparation: 30 minutes Cooking: 30 minutes Servings: 4 INGREDIENTS: 1 chicken 1/3 cup plus 1 1/2 tbsp. (100 ml) extra-virgin olive oil 9 oz.

Preparation: 1 hour Cooking: 1 hour Servings: 4 INGREDIENTS: 1 approximately 2 lb. 3 oz. (1 kg) chicken 14 oz. (400 g) sausage 3 1/2

You’ll find versions of this recipe all across Asia, and it shows how good fast food can be. Because you are cooking over high heat,

Shawarma is the name of the vertical spits of meat you see in Middle Eastern restaurants, normally eaten in pita bread with tabbouleh, cucumber, and


