Guinea hen breasts are succulent and flavorful. If you can't find them at a specialty food store, mail-order them from D'Artagnan (800-327-8246) or substitute chicken breasts.Plus: More Chicken ...

For the brine: Place the rosemary, thyme, and garlic in a large saucepan over low-medium heat with 10½ cups of water. Bring to a boil, lower heat, and let simmer for at least 30 minutes. Remove from ...

Guinea fowl galantine comes straight from the Marche region in Italy, bringing some real old-school flavor to the table.

Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...

1. Combine mustard seed, oregano, salt and 4 tablespoons olive oil, and massage onto the guinea hen pieces. Cover and refrigerate overnight, or up to 24 hours. 2. Optional: When ready to prepare the ...

For this year’s Holiday Food special, we sent American cooks with French restaurants into homes (and the Frick) to host relatively easy-to-replicate dinners.

My friend, April, gives me jars of delicious pickled red cabbage, which is particularly good with this dish, but you won't have that benefit; so, unless you have pickled red cabbage, use fresh. To ...

Preheat the oven to 400 degrees. Using a truffle shaver or (Japanese mandolin) shave ½ oz. black truffles into paper thin slices. Place the shavings into a neat pile and cut very finely across the ...