New york chicken

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine

Chicken and Chickpea Tagine

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)

Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. (Photo: Jim Wilson/The New York Times)

Buffalo Chicken Wings

Americans are a wing-loving people. The Buffalo variety, by most accounts “invented” at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. (Photo: Jim Wilson/The New York Times)

Dim Sum!   Chicken feet at Jing Fong.

Chicken feet at Jing Fong.

For Chicken-Fried Steak, Too Much Is Just Enough - The New York Times

For Chicken-Fried Steak, Too Much Is Just Enough

For Chicken-Fried Steak, Too Much Is Just Enough - The New York Times

elegant North African Chicken Tagine

Daniel Boulud’s Chicken Tagine

NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France.

Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. (Photo: Christina Holmes for The New York Times)

Daniel Boulud’s Chicken Tagine

Chicken s in a blend of North African spices combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. (Photo: Christina Holmes for The New York Times)

Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.

Roast chicken with dates, olives and capers

Jack Daniel’s Grilled Steak Recipe – New York Strip Steaks marinated in one of the most delicious marinades made with Jack Daniel’s Whiskey and Soy Sauce. Our favorite steak house meal made at home! #KingsfordProfessional #ad

Jack Daniel’s Grilled Steak

Jack Daniel’s Grilled Steak Recipe – New York Strip Steaks marinated in one of the most delicious marinades made with Jack Daniel’s Whiskey and Soy Sauce. Our favorite steak house meal made at home! This marinade is so damn good!

40 Clove Garlic Chicken with White Wine - Adapted from New York Times

40 Clove Garlic Chicken with White Wine - Adapted from New York Times

This Chicken And Rice Dish Inspired By The Street Food In New York City Is Everything

This Chicken And Rice Dish Inspired By The Street Food In New York City Is Everything

Chicken and Rice (NYC Street Cart Style). Tried this and it was tasty! Might add garam masala, red chili powder next time to make it close to biryani.

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