David Tanis’s five-star recipe adds layers of flavor — via sage, garlic, prosciutto and fontina — to pounded, marinated chicken breasts.
Tag: Cooking and Cookbooks
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What Do We Gain by Eating With Our Hands?
The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
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How Shaved Ice Took Over the Dessert Menu
Plus: a pixelated chair, houseplant-centered art and more from T’s cultural compendium.
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This Easy Cauliflower Salad Recipe Will Brighten Even the Bleakest Days
Spiced and roasted florets join briny capers and sweet-sour pickled onions in a punchy dish made for February.
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A Sweet-and-Sour Tofu That Balances It All
A bright, orange-inflected dish unites hot and cold, the Persian way.