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.
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?
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.
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