I bought 2 pounds (the smallest size I could find) of plain whole milk yogurt, not realizing that there was an almost-empty container in the fridge. So now I have all this yogurt with a best-by date of August 5. What are your favorite ways to use it? I'm especially interested in vegetarian main dishes (bonus points for using CSA-type veggies), but would also like ways to pair it with chicken or fish.
So my husband and I both prefer dark meat (chicken) and we struggle with eating the chicken breast of a whole chicken. And we like costco's rotisserie chicken and expect to eat them fairly often over the next couple years since life will be busy for a while. Help us figure out some easy dishes that will allow us to enjoy eating the bland, dry portion of the bird! [more inside]
Earlier this week, I made this 'Asian-Style Chicken Curry', and it was delicious. I just have a couple of questions on altering the recipe. [more inside]
What are some good recipes for chicken drumsticks? [more inside]
What should I do with this small amount of extremely tasty chicken stock? [more inside]
What should I do with alla this schmaltz? I've heard you can use it in cooking "like butter" (ok, I read that searching for schmaltz here on askme) - but do you have any suggestions? [more inside]
"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. [more inside]
Looking for your best chicken salad recipes. Easy, hard, spicy or sweet, all answers welcome.
I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas. [more inside]
I'm clueless about preparing chicken wings, any suggestions? [more inside]
Does anyone have a recipe for an authentic Hungarian Chicken Paprikash? [more inside]
Ever tried cooking with Strongbow? [more inside]
Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
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.
I'm looking for recipes and techniques for authentic southern fried chicken. [more inside]