I only have 3 meat eaters coming for Thanksgiving. What can I serve to balance my desire not to have a ton of meat leftover that no one will eat vs. the desire to set a festive table and have a special meal?
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posted by BlahLaLa
on Nov 17, 2012 -
35 answers
"Chicken Diane in only 30 minutes!" Please help me track down the name of this 1980s-90s quick-recipe card subscription service advertised on U.S. television.
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posted by jocelmeow
on Oct 17, 2011 -
6 answers
Give me a great recipe that uses chicken, galangal (fresh) and lemongrass. Other exotic ingredients OK. Probably on rice. Not too much chilli. Thanks!
posted by wilful
on Oct 6, 2011 -
8 answers
I need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor.
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posted by lettuchi
on Jul 29, 2011 -
12 answers
Hello, home cooks! I need ideas for chicken dishes that meet my very specific, novice-level criteria.
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posted by xo
on Mar 12, 2011 -
19 answers
I'm looking for a chicken pot pie recipe that appeared in an early '90s issue of Food and Wine magazine, but does not appear on the magazine's web site- help!
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posted by shinyj
on Oct 11, 2010 -
4 answers
A long time ago, I had an acquaintance who made the most delicious chicken cutlets in the known world--featuring fresh herbs and some kind of grated cheese that was not Parmesan--and I haven't been able to find or recreate the secret recipe. Hope me, Italian grandmas of AskMe...
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posted by Soliloquy
on Jun 30, 2010 -
9 answers
Help me re-create a dish from a faraway restaurant: Chinese chicken with tomato.
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posted by Songdog
on Apr 8, 2010 -
5 answers
You know that kinda mushy, dry texture to chicken breasts served by cafeterias and large-volume caterers? I want to do that on purpose.
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posted by ferociouskitty
on Jan 13, 2010 -
18 answers
In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things?
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posted by jeanmari
on Jul 22, 2008 -
15 answers
I've been trying to make chicken dishes that don't rely on the usual pasta or rice+sauce+chicken combination. I have not been successful. I'm looking for chicken recipes and techniques that rely less on pasta and rice, and more on imparting flavor to the chicken itself.
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posted by !Jim
on Mar 31, 2008 -
50 answers
I live in Ottawa, Canada.
I'd like to try "chicken and waffles".
How far would I have to travel?
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posted by Tbola
on Sep 19, 2006 -
14 answers
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist
on Feb 26, 2006 -
19 answers
What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted by keswick
on Dec 14, 2004 -
13 answers
