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.
Boozy New Year’s Eve “Party In A Glass” Parfait with Grand Marnier-Soaked Pound Cake, Raspberries and Chambord Whipped Cream, topped with Maraschino Cherries and Edible Silver Confetti
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
