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Chicken stock - Page 2 of 7

  • Recipe

    Rosemary and Orange Slow-Roasted Duck

    No need to take out the thermometer for this recipe; the duck is simply roasted until falling-off-the-bone tender. If you have a convection oven, use it; the hot blowing air…

  • Recipe

    30-Minute Minestrone

    Minestrone is best during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours,…

  • Recipe

    General Tso’s Chicken

    This version of General Tso’s Chicken resembles the original created by Peng Chang-Kuei in Taiwan. Strictly speaking it is not a traditional Hunan dish, but the technique and flavors are…

  • Recipe

    Mapo Tofu

    This searingly spicy tofu dish is quintessentially Sichuan with its mala (spicy hot and numbing) flavors. This recipe is a very spicy version of the dish, close to the original,…

  • Recipe

    Pasta Grattugiata

    Originally from Lazio, pasta grattugiata is an ancient and rustic preparation. The name literally translates as “grated pasta,” and it is simple to make. The ingredients are inexpensive and, like…

  • Recipe

    Steamed New Potatoes with Green Garlic

    Green garlic is young garlic that hasn't had a chance to fully expand and grow its bulb into cloves. It gives us a bright, redolent yet mild expression of garlic…

  • Recipe

    Salmon with Ramps and Peas

    In the spring, wild Pacific salmon season opens up, and ramps and peas are waiting for their friend. They meet in this American classic that feels just right.

  • Recipe

    Grilled Pork Tenderloin with Green Peppercorn Sauce

    Classic steak Diane is served with a sauce of sautéed and cooked-down onions, garlic, whiskey, stock, cream, and crushed green peppercorns. Unlike black peppercorns, the green ones have a bright…

  • Recipe

    Oyster Carbonara

    Taking classic spaghetti carbonara over the top, this dish pairs the pasta dish with crispy fried oysters, for unexpectedly delicious results.

  • Moveable Feast

    Chicken Liver Paté with Andouille Sausage, Cherrykraut, and Seeded Crackers

    The secret to cooking chicken livers, or any liver, is to avoid overcooking which will make them tough. You want the livers to be pink on the inside.