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Cornish Game Hens With Mustard And Rosemary

(Bon Appétit, August, 1995)

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Cornish Game Hens With Orange And Honey

(Bon Appétit, April, 1998)

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Cornish Game Hens with Pancetta, Juniper Berries and Beets

(Bon Appétit, February, 2000)

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Cornish Game Hens With Pomegranate Molasses

(Secrets Of A Restaurant Chef, Episode: The Secret to Pomegranate Cornish Game Hens, Season: 7)

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Cornish Game Hens with Sweet Onion Compote

(Bon Appétit, May, 1999)

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Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce

(Bon Appétit, November, 2000)

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Cornish Hen Salad with Scotch Bonnet Vinaigrette

(Food & Wine, August, 2002)

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Cornish Hen Stew With Lemongrass And Chiles

(Food & Wine, March, 2010)

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Cornish Hens Stuffed With Wild Rice And Pecans

(Every Day with Rachael Ray, December, 2005)

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Cornish Hens With Caraway Cabbage

(Bon Appétit, June, 1995)

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Cornish Hens with Challah Stuffing

(Food & Wine, March, 2007)

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Cornish Hens With Corn Bread And Ham Stuffing

(Bon Appétit, October, 1993)

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Cornish Hens With Exotic Spices

(Boston Globe, September, 2010)

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Cornish Hens with Porcini-Rice Stuffing

(Food & Wine, September, 2007)

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Cornish Hens With Roasted-Garlic Aioli

(Gourmet, June, 2006)

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Cornish Hens with Shiitake and Watercress

(Food & Wine, March, 2004)

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Cornish Hens With Sweet Vermouth Garlic Glaze

(Gourmet, October, 2004)

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Cream Cheese Hamantaschen

(Gourmet, March, 1997)

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Crisp Cornish Game Hens with Spiced Cranberry-Honey Glaze

(Cooking Light, November, 2006)

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Crispy Quails with Chile Jam and Three-Bean Salad

(Food & Wine, November, 2006)

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Curried Game Hens With Cilantro Salad

(Bon Appétit, May, 1998)

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Deviled Game Hens

(Bon Appétit, May, 2000)

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Dirty Rice

(EatingWell, March/April, 2008)

A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown rice also works. Traditionally made with chicken liver, which gives it a "dirty" color, we use healthy lean chicken sausage instead.
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Duck & Strawberry Salad with Rhubarb Dressing

(EatingWell, May/June, 2008)

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
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Easy Chicken Masala

(Bon Appétit, February, 2010)

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