Chop the dates and figs into small pieces. A food processor fitted with a metal blade does this quickly and easily, but you can use a sharp knife. Bring the… [Continue Reading]
Mediterranean Poached Chicken
Season the chicken with salt and pepper. Roll one chicken breast lengthwise into a long cylinder. Secure with 3 toothpicks and slice into thirds to yield 3 equal spirals. Keep… [Continue Reading]
Kalmein
Ingredients: 1 bag boil-in-bag white rice 2 tablespoons canola oil 2 (15-ounce) cans Oriental stir-fry vegetable mix, such as Season brand, drained 1 (15-ounce) can stir-fry baby corn, drained 1 (15-ounce)… [Continue Reading]
Maple-Walnut Chicken with Sweet Potato Aioli
Preheat oven to 350’F. Line a baking pan with parchment paper. Set aside. Place a chicken breast smooth-side-down on a cutting board. Lift up the tender and if necessary, make… [Continue Reading]
Primavera Chicken
Ingredients: 6-8 chicken legs, with bone and skin 6-8 chicken thighs, with bone and skin 1 yellow squash, unpeeled 1 green zucchini, unpeeled 1 quart cherry tomatoes, halved 1 (8-ounce)… [Continue Reading]
Fiesta Turkey Burgers
Ingredients: 1 pound ground white-meat turkey 1 pound ground dark-meat turkey 1 tablespoon lime juice 1 teaspoon fine sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cumin… [Continue Reading]
Lemon-Pepper Fried Chicken
Thinly slice the chicken into long, very thin, bias-cut strips. Set aside. Pour oil into a heavy medium pot to come three-fourths of the way up the side\. Heat over… [Continue Reading]
Turkey Marsala with Artichokes
Season both sides of each turkey cutlet with salt and pepper. Lightly dust each 1 cutlet with flour, shaking off the excess. Toss the mushrooms with 3 tablespoons flour. Set… [Continue Reading]
Orange Chicken
Ingredients: 2 chickens, cut into quarters ¾ cup dark-brown sugar 2 tablespoons dry mustard powder ¼ teaspoon ground nutmeg 2 tablespoons cornstarch 1 cup orange juice (not from concentrate) 1… [Continue Reading]
Bloody-Mary-Marinated London Broil
Score the meat on both sides, making shallow diamond-shaped cuts. Set the meat into a shallow non-reactive baking dish such as Pyrex or glass. In a medium bowl, whisk the… [Continue Reading]