As summer ends and life gets back to its normal, hectic pace, it’s good to have a couple of tricks for getting dinner on the table without too much trouble. This Mediterranean chicken and artichoke ...

My adoration of phyllo dough began with my first bite of spanakopita at a Greek Church festival in Queens, N.Y., when I was about 5 years old — one of my first WOW food memories — and it has followed ...

Remove the fat ­inside the cavity of the chickens and put the birds in a large saucepan or pressure cooker along with the remaining ingredients except the sago. Bring to the boil and cook for about 15 ...

In a large non-stick frypan, fry the onion with the EVOO till a little coloured. Now add the chicken, ginger, cinnamon and salt and pepper to taste, stirring well. Then put a lid on the pan and cook ...

1. Preheat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a medium saucepan, add the onion and leek and fry gently for 5 minutes until soft. Stir in the ham and defrosted chicken and gravy.

Chicken filo pie (b’stilla) This sweet-savoury pie which combines a savoury filling (often pigeon) with a sweet dusting of icing sugar and cinnamon on top, is often served at special occasions, such ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Place the chicken in a large saucepan with the carrot, onion and celery and cover with cold water. Bring to the boil and skim off any froth. Continue to simmer until the chicken is well cooked (about ...

Barry Parsons of Rock Recipes says this recipe is a great dinner party idea that can be prepared in advance, and popped into the oven when drinks and nibbles are served. Begin by butterfly cutting the ...