Chard with Currants and Pine Nuts
Wilted rainbow chard braised with golden raisins and pine nuts in olive oil — the sweet-and-savory Sicilian agrodo…
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Chermoula
North Africa's all-purpose wet rub and marinade — cilantro and parsley pounded with cumin, paprika, and garlic, lo…
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Chicken Bone Broth
A deeply nourishing, collagen-rich broth drawn from roasted chicken bones over 12–18 hours — it gels solid when co…
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Chicken Katsu
Chicken thighs pounded to an even thickness, coated in panko breadcrumbs, and shallow-fried until deep golden — sh…
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Chicken Marsala
Pounded chicken cutlets seared in a ripping hot pan, then swathed in a sauce of Marsala wine and earthy cremini mu…
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Pollo en Mole Poblano
Chicken thighs simmered in the great mole of Puebla — a baroque sauce of four dried chiles, charred bread, dark ch…
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Pollo en Mole Negro
Bone-in chicken pieces simmered low and slow in mole negro until the dark, bittersweet sauce coats every surface a…
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Chicken Piccata
Thin pounded cutlets seared to a gold that borders on bronze, then drowned in a pan sauce sharp with lemon and bri…
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Austrian Chicken Schnitzel
A chicken breast pounded to translucency, dressed in fine breadcrumbs, and shallow-fried in clarified butter until…
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Chicken Shawarma Marinade
A deep rust-colored paste of warm spices, garlic, and yogurt that seeps into chicken overnight — by morning the me…
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Chicken Shawarma
Spiced, herb-scented chicken thighs slowly roasted until their edges catch and char, then sliced thin for wraps — …
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Chicken Stock
The quiet backbone of the French kitchen — bones and aromatics drawn out over hours of barely-trembling water unti…
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