12 Ways to Cook Chicken Slideshow
The former New York Times restaurant critic Sam Sifton proclaimed Marc Forgiones "Chicken Under a Brick" the best dish in the chefs eponymous restaurant. Marc Forgione was the winner of 2010's season of TheNext Iron Chefand the youngest American-born chef-owner to receive a Michelin star.
Heavily spiced with paprika, cumin, fenugreek, and garam masala, the marinade for the chicken in this salad imparts an exotic and intoxicating flavor to the meat. This salad is satisfying enough to stand alone as a meal.
Ideas in Food
There shouldnt be any shame in eating for one, nor should it force you to eat takeout all the time. This recipe isadapted from Joe Yonans Serve Yourself, a cookbook dedicated to those who believe they deserve to eat better, even if its just solo (although not for long!).
In the mood for a little detour towards the Italian countryside? Well, heres your recipe. The chicken is marinated overnight in a simple mixture of olive oil, balsamic vinegar, rosemary, and garlic, then grilled and finished in the oven. Chicken, couscous, dried apricots, and feta its a flavor combination that feels like a vacation.
This beautiful dish has a decidedly feminine flair, with a silky pink sauce and a flower garnish. But dont let that prevent you from serving it to the most manly of men its amazingly seductive.
Meat on a stick it doesnt get any more primeval than that. But, contrary to what you might be thinking, were not talking about kabobs here, but rather half chickens cooked over a charcoal fire. Actually, the sticks are optional, and so is cooking outdoors, but doesnt that make it more fun?
Michael Ruhlman offers his sage advice on how to make the perfect roasted chicken. Because sometimes, thats all you really want.
Donna Turner Ruhlman
Mole, mole, mole chocolate and chiles are an unlikely yet amazing combination, and the two together with meat even more so. But, doesnt that sort of thing take hours, or even days of preparation? Not so with this recipe. It doesnt claim maximum levels of authenticity, but it does minimize the work. Plus, who can resist Venezuelan dark chocolate?
You can almost hear the call of the street hawkers peddling their wares to passersby, the hurried whirring of bicycles passing, and the blaring of car horns in the middle of a busy day in Bangkok. And the heat, its sweltering! Oh wait, thats just the oven heating up. Well, its not quite a trip to Thailand, but you can eat like youre there with this spicy-sweet street-lunch staple.
This delicious version of sesame noodle salad improves on the traditional one because it uses a mixture of creamy peanut butter and sesame oil in place of the customary sesame paste. Chilled chicken breast tossed into the dressing rounds out a complete meal.