| GO WITH A GLAZE

Martha Stewart Living - - Everyday Food -

For this Amer­i­can trans­la­tion of duck à l’or­ange, sim­mer the sauce with shal­lots and sherry vine­gar, and pour the mix­ture onto chicken legs be­fore roast­ing. Serve over mashed po­ta­toes. (For the full recipe, visit martha ste­wart.com/chicken alacran­berry.)

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