Poultry

Poultry

It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.

The sweet sharpness of the Irish whiskey cuts through the cream and earthy wild mushrooms.

Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it.

This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.

Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.

Most butchers will remove the backbone for you. 

There are two steps in the braising process: the tasty browning and the tender cooking.

Sprinkle with lemon juice and serve with hot sauce on the side. 

If you think the artichokes might be a deal breaker with the kids -- make it anyway!

The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. 

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  • Lambic beer, produced by spontaneous fermentation, is funky, sour and wild

    If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years. Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains.

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Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.