Pinterest • The world’s catalogue of ideas

Roast chicken with dates, olives and capers

Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.

pin 406
heart 27

Chicken Marbella

The Silver Palate dinner classic! Chicken baked with garlic, olives, prunes, and capers. Perfect for a special meal. #MothersDay On SimplyRecipes.com

pin 11
heart 2

The Silver Palate Cookbook by Julee Rosso & Sheila Lukins

Chicken marbella - silver palate cookbook

CHICKEN MARBELLA - SILVER PALATE COOKBOOK recipe | Epicurious.com

pin 1

SILVER PALATE CARROT CAKE

TESTED & PERFECTED RECIPE – This chicken dish, made famous in the Silver Palate Cookbook, is unfailingly tender and incredibly flavorful.

pin 3

The Silver Palate’s Chicken Marbella

NYT Cooking: If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes lik...

pin 2

Silver Palate Chicken Pot Pie (From the Silver Palate Cookbook)

Chicken Marbella

Chicken Marbella - A delicious recipe adapted from classic version featured in The Silver Palate Cookbook. Roasted chicken with a fantastic sweet and sour Mediterranean-inspired flavor!

pin 2

The Silver Palate's Chocolate Cake

NYT Cooking: This recipe is adapted from �The Silver Palate Cookbook,� written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn�t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this…