Chicken: It's What's For Dinner

 

Meals take flight with these easy but elegant chicken entrées.

 

Lemon Chicken

For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp and a drizzle of honey and Tabasco.

 

Chicken and Bacon Hash

Who says hash has to be eaten in the morning? Top this spicy, bacon-flecked version from JBF Award winner Donald Link with a fried egg and serve it for supper.

 

Buttermilk Fried Chicken Fingers

Soak chicken tenders in buttermilk and hot sauce before frying for a crisp, addictive dish that's definitely not just for the kids' menu.

 

... Read more >

Comments (0)

Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

Comments (0)

Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

Comments (0)

Recipe: Buttermilk Fried Chicken Fingers

Jason Santo's recipe for buttermilk fried chicken fingers, adapted by the James Beard Foundation

 

When it comes to chicken fingers, we know it can be hard to banish associations with the bland and rubbery nuggets that you picked at in your elementary school's cafeteria. But these fried beauts from Boston-based chef Jason Santos offer redemption: they're infused with tangy, fiery flavor (after luxuriating in buttermilk and hot sauce) and sheathed in a crunchy corn-flour coating that shatters at first bite. Get the recipe here.

Comments (0)

Pages