Buying a chicken to roast is simple, right? Well, given the myriad brands, confusing labels, and alarming news reports, choosing the best bird has never been more complicated.
Test cook Bridget Lancaster updates the recipe for a Silver Palette classic, Chicken Marbella. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of whole roasted chicke...
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?
Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.
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