by Levana Kirschenbaum
Ingredients:
8 servings of chicken, 16 pieces total: legs, thighs, cutlets
1 large onion, chopped
4 large cloves garlic, chopped
3 red bell peppers, cut in thin strips
3 large tomatoes, seeded and diced
1 cup dry white wine
Good pinch saffron
5 bay leaves
¼ cup basil leaves, packed
Freshly ground pepper to taste
Directions:
1. Sauté the chicken on all sides for […]

by Levana Kirschenbaum
With kosher meat, the smaller the item you buy, the saltier it is likely to be. That’s why I recommend soaking these tiny birds before cooking them took to release any excess salt. When roasted, the birds turn a beautiful mahogany color. Lapsang souchong tea has an intriguing pungent, smoky, “tarry” taste. […]

by Levana Kirschenbaum
Ingredients
8 serving pieces of chicken (16 pieces total, including leg,s thigh, half breasts—with the skin on)
4 Macintosh apples, peeled and cut in wedges
2 tablespoons brown sugar
1 large onion, chopped
2 leeks, white parts only, chopped
1 teaspoon turmeric
1 bottle hard cider
2 cinnamon sticks
Freshly ground pepper to taste
3 tablespoons Calvados or Slivovitz
Directions:

Brown the chicken […]

By Anthony Paris

Each culture has its way of preparing lamb, from the good old American chop served with a dollop of mint jelly to the skewered Middle Eastern kabob sandwiched in pita. But the fun starts when you mix the ingredients of one cuisine with another. Take this recipe that’s one part Provencal, one part […]

Quick Tip

Make chicken stock, pomegranate molasses and preserved lemon three days ahead of time.