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A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Ingredients: flour, yeast, salt, water, cornmeal, egg white
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"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.
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White chocolate, peanut butter and semisweet chocolate are melted, then mixed with crispy rice cereal and pressed into bars.
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Shredded chicken tacos made with chicken simmered in Shiner® Bock and fajita seasoning are a delightful, Mexican-inspired meal.
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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A little extra attention to the rice results in a particularly well-flavored enchilada with chicken, Monterey jack cheese and corn.