Make skin-on chicken breasts, slow and careful, with a gin and sage pan sauce.
Tag: Cooking and Cookbooks
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He’s Dazzled Diners in the U.S. Now He Aims to ‘Change People’s Perspectives’ in Ivory Coast.
The chef Roze Traore has spent years building a name for himself in New York, but for his new project, he’s tapping his family ties to West Africa.
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Three Ways to Finish a Tub of Miso
It’s an ingredient that could last forever. But it shouldn’t have to.
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‘This Is the Best Chicken I’ve Ever Had’
A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner.
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Finding Solace in French Pastry
Yewande Komolafe brings us a recipe for a Breton pastry alongside a touching column.