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Chicken stock - Page 2 of 8

  • Recipe

    Catalan Stewed Lamb with Potatoes and Green Olives

    Olives offer a salty contrast to rich, tender pieces of lamb in this hearty dish. The starch from the potatoes thickens the stew. Bone-in lamb pieces are traditional, but boneless…

  • Recipe

    Honey-Tabasco Pork Belly with Black-Eyed Peas and Collard Greens

    A brown sugar rub and a spicy-sweet glaze give this roasted belly a deliciously caramelized flavor. It’s served over bacony slow-simmered beans and tangy braised collards for a truly delicious…

  • Recipe

    Sear-Roasted Duck Breasts with Grapefruit-Balsamic Sauce

    Seared duck breast, cooked to rare or medium rare, satisfies like steak. The rich, refined sauce, which is so good you’ll want to lick it off the plate, can be…

  • Recipe

    Red-Wine Braised Duck Legs with Dried Fruit, Capers, and Lemon

    The rich, sweet sauce created by braising the duck with dried fruit and a whole head of garlic gets brightened just before serving with a dose of capers, lemon juice,…

  • 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…

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