These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.
This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
