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Saturday, March 12, 2016
The New York Times Recipes
Andrew Scrivani for The New York Times
SATURDAY, MARCH 12, 2016
Our 10 Most Popular Chicken Recipes Right Now
From Mark Bittman's stir-fried chicken with ketchup to Melissa Clark's sautéed chicken with Meyer lemon (above), here are the chicken recipes from Cooking that readers saved the most this week.
Suzy Allman for The New York Times
Stir-Fried Chicken With Ketchup
MARK BITTMAN
20 minutes, 4 servings
Craig Lee for The New York Times
Buttermilk Roast Chicken
NIGELLA LAWSON
1 hour 30 minutes, plus 2 days' refrigeration, 4 servings
Melina Hammer for The New York Times
Spiedies
SAM SIFTON
25 minutes, plus 24 hours' marinating, 4 to 6 servings
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Roasted Chicken Provençal
SAM SIFTON
1 hour 15 minutes, 4 servings
Andrew Scrivani for The New York Times
Chicken With Vinegar
MARK BITTMAN
40 minutes, 4 servings
Andrew Scrivani for The New York Times
Sautéed Chicken With Meyer Lemon
MELISSA CLARK
About 30 minutes, 4 to 6 servings
Michael Kraus for The New York Times
Chicken Under A Brick
MARK BITTMAN
45 minutes plus optional marinating time, 4 servings
Andrew Scrivani for The New York Times
Roast Chicken With Cumin, Honey and Orange
MARK BITTMAN
1 hour, 4 servings
Evan Sung for The New York Times
Simplest Roast Chicken
MARK BITTMAN
50 to 60 minutes, 4 servings
Steven Mark Needham for The New York Times
Longevity Noodles With Chicken, Ginger and Mushrooms
JULIA MOSKIN
30 minutes, 2 to 3 main-dish servings
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