What I like most about making this butterflied chicken from David Lebovitz’s My Paris Kitchen, the project at Cook the Book Fridays this week, is the…
Meat/ my favorites/ Poultry/ Savory/ Yotam Ottolenghi
Squab (Any Small Bird) with Burnt Miso Butterscotch and Pomegranate-Walnut Salsa
Instead of having an oversize turkey, we had a much smaller bird for the Thanksgiving meal today. We had squabs. This sqaub recipe is adapted from…
One of the best chickens I’ve ever eaten My family was not a fan of roasted chickens. In their heads, it is not a good idea…
I made the first Jacques Pepin dish, duck breasts in red-wine balsamic sauce, six months ago when we started featuring Pepin at IHCC. It’s fitting to end…
Would you consider it fast food if a dish can be prepared in less than 20 minutes? Is it possible this is also a fancy…