| Dec 21, 2009
| 9:29 AM
1/2 cup red wine vinegar
2 tablespoons crushed dried tarragon
2 tablespoons butter
4 teaspoons minced shallots
2 cups mayonnaise
1/2 teaspoon white pepper
6 (8-ounce) whole boneless chicken breasts
6 homemade or commercial sandwich...
| Dec 28, 2009
| 2:21 PM
Note: For a fall story on walnuts, we turned up this complexly flavored stew from "Please to the Table: The Russian Cookbook," by Anya von Bremzen and John Welchman. The intricate blending of spices is typical of Georgian cooking.
2 pounds chicken...
| Nov 11, 2009
Dear SOS: If you could obtain the recipe for chicken Gorgonzola with spinach from La Finestra restaurant, we would be forever grateful. This entree has to be the most delicious chicken recipe ever!
Paul and Martha Cohen
Dear Paul and...
| Mar 4, 2009
Total time: 1 hour, 25 minutes
Note: This recipe requires kitchen twine.
2 large dried ancho chiles
4 large boneless and skinless chicken breasts
1 1/2 teaspoons salt, divided
1/2 cup plus 1 tablespoon raw pepitas (pumpkin seeds)
| Sep 19, 2007
Although Jonathan Waxman has spent the last 30 years cooking up an impressive résumé -- cutting his teeth at Chez Panisse with Alice Waters, helming Michael's in Santa Monica during its heyday, mentoring a young Bobby Flay -- he had not, until now,...
| Feb 20, 2008
Total time: 1 hour
Servings: 4 to 6
Note: Adapted from "Please to the Table" by Anya von Bremzen.
1 boneless, skinless chicken breast
1 large potato
1 medium carrot
2/3 cup green peas
1 medium red apple, cored and cut into 1/2 -inch...
| Apr 9, 2008
ROASTED chicken. Chef Thomas Keller waxed poetic about it on a recent episode of "Charlie Rose." It has "reference points," he noted. A big browned bird signals the arrival of the holidays, or a relaxed supper after a lazy Sunday. A whole roasted chicken,...
| Nov 14, 2007
I'M flipping through the hefty reserve wine list at the new Melrose Bar & Grill in West Hollywood and can't believe my eyes: 23 wines from Alsace and more than 20 Champagnes and sparkling wines at a restaurant where the pub steak is just $17. The more...
| Feb 5, 2008
| 2:20 PM
Total time: 45 minutes
Servings: 4 to 6
Note: From test kitchen director Donna Deane
2 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 clove minced garlic
1/2 teaspoon salt
Freshly ground black pepper, to taste
| Feb 6, 2009
| 4:39 PM
Active Work Time: 30 minutes Total Preparation Time: 1 hour 40 minutes plus 8 hours chilling
3 chicken breast halves, about 1 1/2 pounds
2 (49 1/2-ounce) cans chicken broth
4 slices ginger, about 1/2-inch thick
1 small onion, quartered
| Sep 18, 2007
| 7:49 PM
Total time: 2 hours, 10 minutes, plus soaking time for the beans
Note: Adapted from "A Great American Cook" by Jonathan Waxman. You can ask the butcher to bone chicken breasts with the first wing joint still attached and frenched (also...