I love a chicken salad sandwich, but I like the chicken salad itself to be full of flavor and not plain and boring. So when I make chicken salad, I start with a whole chicken because I like both white and dark meat, and because I want to have a lot of chicken salad to go around. Then I put pickles, apples, grapes, eggs, and pecans in it, so that it’s a rich, filling salad that’s great on its own with Ritz or saltine crackers, or on a toasted English muffin, or on other bread as a sandwich. Should you have any leftover barbecue chicken (see page 31) or smoked chicken (see page 40), you can scale down this recipe based on what you have and make a smaller amount of the chicken salad with the leftovers.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.