In Yucatan, this soup is served on the hottest summer days- the lime-habanero combination is intensely refreshing. It is, paradoxically, quite comforting in cold weather too! Use the cilantro stems to fragrance the stock, and keep the leaves for garnish. In our version, the corn kernels are omitted, as well as the corn tortilla strips […]
Guinea Hen with Chanterelles can be made with all kinds of mushrooms, fresh or rehydrated. It’s also great with chicken.
Taratur, or tarator, is one of the simplest dressings imaginable. This salad is a great way to use up leftover roast or even boiled chicken. You can use white sesame seeds, but black sesame seeds make a prettier garnish.
This recipe can also be made with fresh shiitakes, but the mushroom soaking water in the recipes should be replaced with stock.
If you have time to leave the salted chicken in the fridge (between 12 and 24 hours), it’ll be even more flavorful.
This quick lemon herb chicken recipe is healthy, incredibly easy to prepare and loaded with Mediterranean flavor.
This chicken roasted with Cajun Spices is great with our Classic BBQ blend or even Staff BBQ. Use organic bacon if you can find it- it’s usually much less fatty and higher quality.
One of our favorite slow cooker chicken recipes. If you buy cilantro with roots attached, don’t throw them out. Wash them thoroughly and add them to the slow cooker, it’ll add flavor to the dish.
A simple chicken dish that we like to serve with mustard, perfect for family meals. We recommend using carrots, but it’s good with most root vegetables.
This chicken dish, great when served warm, is much better if allowed to rest before serving.
We never tire of this southern French classic and its innumerable variations.
We like to use ghee for this chicken liver mousse recipe, but you can also use butter if you don’t have issues with lactose.