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magazine 2008 06 farfalle with chicken tomatoes caramelized onions and goat cheese
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
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Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.
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This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.
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Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
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This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).
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