The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon"...
Author: Julia Moskin
Author: Molly O'Neill
Bluefish get a bad rap - people tend to describe their flavor as fishy and overpowering - but when the fish is caught fresh and eaten within a few days, it is elegant, fatty and substantial. It particularly...
Author: April Bloomfield
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring...
Author: Molly O'Neill