RecipeHive

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Saffron Chicken Tagine


Posted by in Shared Member Recipes

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.
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Grill-Roasted Turkey

Posted by in Shared Member Recipes

1 12-14-lb. turkey, giblets and neck removed, brined (click for recipe), at room temperature for 1 hour

1 apple, cored, quartered

1 orange, quartered

1 red onion, peeled, quartered

2 tablespoons unsalted butter, room temperature

Kosher salt and freshly ground black pepper

Special Equipment

A charcoal chimney; 2 cups wood chips, soaked in water for at least 2 hours (optional)

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Herb-Crusted Rack of Lamb

Posted by in Shared Member Recipes

The Left Bank has offered this dish as a special-of-the-day for seventeen years, and every time, it’s a sellout by 9:00 P.M. The sweetness of the roasted garlic makes a good companion for the lamb. Serve Parisienne Potatoes alongside.
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Chicken Marsala

Posted by in Shared Member Recipes

Food Editor/Stylist: Paul Grimes: My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn’t buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.