This tasty salad is perfect for evenings when you’re looking for a quick, no-fuss meal. We hand-pulled large pieces of chicken from a cooked chicken breast to achieve a chunky texture. Serve with crackers to complete the meal.
Author: chefalice
Bitter greens add refreshing peppery flavors and crisp colors to a meal, as do the radish slices. Match them up with a dressing of rich extra-virgin olive oil from Spain or Italy, which will round out the flavors. If your housewarming is near the Christmas holidays, you may be able to find red endive. Use it-it adds a dazzling effect.
In this luscious ragoût, the slow cooking transforms the duck into a meat more succulent than any confit you have ever tasted. What seems like extravagance—buying three whole ducks to get six legs—is well worth it when you taste this amazing dish. And anyway, you can freeze the boned breasts for another meal.
As bright as a Provencal sunset, this tart is so inviting, so satisfying. When dolloped with a fresh pesto, it makes a lovely luncheon dish, and a fine partner for a crisp and ultra-fruity white wine.
Delicious Chilean sea bass; its real name is Patagonian toothfish. Since it has become quite popular, Chilean waters have been nearly overfished, so save this tasty white-fleshed cold-water fish for a treat like this one.
Chicken liver has a delicate flavor and soft texture that makes a subtle introduction to any meal, and here it is made into a particularly creamy parfait. The contrast with the sweet jello and the slight sharpness of the orange zest set the flavors off perfectly.