Gander & Ryegrass chef Peter Froese wants you to be full of wonder — and full of food | Food & Cooking | Spokane | The Pacific Northwest Inlander | News, Politics, Music, Calendar, Events in Spokane, Coeur d Alene and the Inland Northwest inlander.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from inlander.com Daily Mail and Mail on Sunday newspapers.
In this recipe from his latest cookbook, "Cooking My Way," Chef Jacques Pépin slathers boneless, skinless chicken breasts with a mayonnaise-sriracha mixture and bakes them, transforming the common, often-on-sale piece of poultry into a moist, delicious main course. He calls it Chicken à la Susie in honor of his friend Susie Heller, who taught him the simple method using turkey breast.
Baked Sriracha Chicken Breast washingtonpost.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from washingtonpost.com Daily Mail and Mail on Sunday newspapers.
Jacques Pépin s 5-ingredient sriracha chicken dish is easy to make washingtonpost.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from washingtonpost.com Daily Mail and Mail on Sunday newspapers.