Cooks’ note: A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don’t want to cut up a whole ...

Heat butter, add onion, celery, capsicum and saute until tender, but not brown. Blend in flour, soup, stock and Riesling to make a smooth sauce. Bring to the boil and simmer gently for several minutes ...

What says summer more than a platter of hot, just-off-the-grill chicken legs slathered in smoky, spicy barbecue sauce and paired with a chilled bottle or two of a crisp white wine? Make that white a ...

Passover begins at sundown on April 16 and for two nights, families and friends sit down to seder dinner and recite the story of the Jewish people's freedom from slavery in Egypt some 3,000 years ago.

Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high ...

4 to 6 red-skinned radishes, cleaned, trimmed, and thinly sliced 1 hard-boiled egg, peeled and sliced 4 cups (4 ozs.) washed and dried mixed greens (mesclun mix), in bite-size pieces If using raw ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

1. Dissolve the salt and sugar with a small amount of wine in the microwave. Mix the solution with the rest of the wine and soak the chicken in it for 24 hours 2. When the chicken is fully brined, ...

• Heat a splash of oil in your largest cast-iron casserole with a lid. Add the bacon and fry until golden, then remove with a slotted spoon and put to one side. • Add the onions and cook them, turning ...