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Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Served with a port reduction sauce.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Get Smoky Chicken, Broccoli Rabe and Wild Rice Casserole Recipe from Food Network