Chicken au poivre is a fancy-feeling take on a velvety French classic.
sheet pan chicken and cheesy broccoli to fuel your trick-or-treaters. By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.
By Melissa Clark I’m always heartened by the sight of a roast chicken coming out of the ... David Malosh for The New York Times. Food Stylist: Simon Andrews. Breakfast for dinner is a classic ...
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