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Ten March Favorites (2008)

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.
02.22.08
Keywords
french,
spring,
lamb,
vegetarian,
beef
recipes

Squab à l’Orange with Crystallized Tamarind

February 2008
Keywords
jean-georges vongerichten,
asian,
poultry,
orange,
fruit
recipes

Chicken in Riesling

Alsace’s dry Riesling lends a gentle richness to this creamy, comforting meal.
March 2008
Keywords
poultry,
french,
wine,
ruth cousineau
recipes

Chicken and Parsnip “Fries” with Spicy Vinegar

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.
February 2008
Keywords
maggie ruggiero,
quick kitchen,
ten-minute mains,
poultry,
parsnip
food + cooking

Which Came First, the Chicken or the Pig?

With this week's review of Barbuto in the New York Times, the hottest dish in Manhattan today is… roast chicken?
Alan Sytsma
01.11.08
Keywords
alan sytsma,
cooking + technique,
poultry,
restuarants,
new york
recipes

Chicken Tagine with Apricots and Spiced Pine Nuts

We found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.
February 2008
Keywords
farid zadi,
middle east,
africa,
poultry
recipes

Chicken Soup and Matzo Balls "Penny Style"

January 2008
Keywords
diary of a foodie,
poultry,
soup,
southern u.s.
recipes

Spicy Chicken and Noodles

January 2008
Keywords
diary of a foodie,
chinese,
poultry,
pasta,
asian
recipes

Chicken Vindaloo

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.
January 2008
Keywords
lillian chou,
diary of a foodie,
indian,
poultry,
quick kitchen
recipes

Yellow Earth Chicken

January 2008
Keywords
diary of a foodie,
chinese,
poultry,
margaret xu yuan,
grilling