Chicken recipes

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
  • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
  • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don’t Let Neutral Ingredients Stand Alone)
  • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavour from Supermarket Tomatoes)
  • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don’t Boil, Your Eggs)
  • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
  • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavour)

You’ll also learn how to:

  • Tenderize tough greens quickly
  • Create creamy textures without using dairy
  • Incorporate yogurt into baked goods
  • Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work—a book full of lessons that will make you a better cook.

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Chicken Soup (aka Jewish Penicillin)

Chicken Soup, Kosher Style by Amy Rosen, Photography by Ryan Szulc

Chicken Soup, Kosher Style by Amy Rosen, Photography by Ryan Szulc

In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood—the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won’t be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past.

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Chile-Maple Roasted Chicken 

Chile-Maple Roasted Chicken, Antoni in the Kitchen by Antoni Porowski, Photography by Paula Brissman.

Chile-Maple Roasted Chicken, Antoni in the Kitchen by Antoni Porowski, Photography by Paula Brissman.

Antoni Porowski, the food and wine guru on Netflix’s sensation Queer Eye, meets people where they live—literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.”

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Butter Chicken

Butter Chicken

Butter Chicken, Coconut Lagoon restaurant, Chef Joe Thottungal | Photography by Christian Lalonde

With its tranquil beaches, lush mountains, and incredibly delicious cuisine, Kerala, located in southwestern India, is often called paradise on earth. It’s a place where traditional dishes are born of
a unique geography and enhanced with spices such as mustard seeds, curry leaves, and coconut milk. In fact, it’s one of India’s most exciting culinary regions.

Coconut Lagoon by Joe Thottungal, a collection of 80 easy-to-make recipes designed for home cooks. The cookbook features authentic regional dishes such as mango pickle, dosa, Malabar parathas, biryani, Thrissur-style fish, and banana fritters, as well as more widely known Indian recipes that are loved around the world, such as chai, butter chicken, and poori. You’ll even find traditional vegetarian dishes that are served at the Onam sadya, the annual harvest festival. (more…)

Chicken Stew with Saffron-Scented “Dumplins”

Chicken Stew with Saffron-Scented "Dumplins"

Photography by Lauren Angelucci McDuffie

Smoke, Roots, Mountain, Harvest by Lauren McDuffie, writer of the award-winning food blog Harvest and Honey (and a Saveur Best Blog finalist for “Best New Voice”), captures the flavours and modern cooking techniques of Appalachia and the Blue Ridge Mountains in this evocative cookbook.

Here are more than 70 recipes that use modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. (more…)

Chicken Tinga

Weekday Meals: Chicken Tinga (Tinga de pollo). Photography: Araceli Paz (page 123)

Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef’s Table), in his first home-cooking book.

Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim—yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera’s ode to the kitchens of his homeland. (more…)

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Photography by Ethan Calabrese

You don’t have to know how to cook, you just have to love to eat.

Delish.com speaks to food lovers who don’t fancy themselves chefs—and they do it through helpful, shareable recipes that are as fun to watch as they are to make. Now, they’ve crammed all of that insanity and entertainment into their first-ever cookbook. (more…)

Cookbook Review: The Flavor Matrix

As a two-time winner of Chopped and an instructor at one of the world’s top culinary school, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour—and it led, in time, to The Flavor Matrix.
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Cookbook Review: The Curry Guy

Dan Toombs The Curry Guy Butter Chicken

Dan Toombs has perfected the art of Indian restaurant cooking after travelling around sampling dishes, learning kitchen secrets and refining recipes at home. In other words, The Curry Guy makes homemade curries that taste like the ones at your local curry house—only better.

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Cookbook Review: Indian Festival Feasts

Vivek Singh's Indian Festival Feasts

India’s festivals are as diverse as the country’s landscapes and as lively as its people, bringing together a blend of cultures, religions and understanding for people to celebrate.

In this gastronomic celebration of India’s festival cuisine, head chef of London’s acclaimed Cinnamon Club, Vivek Singh brings his unique touch to traditional festival recipes and gives his insight into the significance of food from a country with a history of such diverse religions and cultures. (more…)