A list of all the recipes Connie Lewis has tested.
Quick, easy, healthful, spectacular in terms of taste, and exactly what you need these last couple of Fridays before Easter.
Essentially just chicken coaxed to tenderness in beer, this beer braised chicken with root vegetables is simple to make, complex in taste.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
Mast-o-khiar. Sounds more like a medieval torture device than a chic cucumber and yogurt dip. But we assure you, it’s the latter.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
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