It's been cold and rainy here lately, and all I wanted today was hearty comfort food. Chicken and rice always fits that bill, especially when slicked with a hearty bit of brown butter. I brightened the whole thing with lemon zest and a squeeze of lemon juice but otherwise, it's just the chicken, rice and brown butter shining away. I'm full, comforted and totally satisfied.Read More
A few summers ago, I had pneumonia. It was pretty awful, but I rediscovered a love for both thousand-piece puzzles and homemade chicken noodle soup. Since then, I've been perfecting my recipe, and without further ado, here it is.
Don't skimp on ingredient quality if you can help it. Nothing called for is overly fancy. I find it so lovely that basic things can coalesce into a magical elixir.
Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.Read More
This is a lovely recipe by Melissa Clark that takes advantage of items you might very well have in your pantry, fridge and freezer. It's a great way to use barley and combines these flavorful elements in a new, pleasurable way.Read More
This is a great choice for a quick, delicious weeknight dinner. Butterflied chicken breasts are stuffed with sauteed kale and fontina cheese, wrapped in bacon and then pan-seared until done.Read More
An absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!Read More
In the mood for pasta, I was rummaging in my fridge and saw shredded rotisserie chicken, fennel and a bit of mascarpone. Some random flash of old reminded me that I’d once seen a dish with pasta, chicken and currants. YES! So, I sauteed some garlic, fennel and currants in some olive oil, salted it well, added a healthy dash of cinnamon and some chicken, sauteed some more, deglazed with some of the white wine I was drinking and kept warm.
In the meantime, in super-well-salted water, I cooked some whole wheat spaghetti until al dente, reserved 1/2 cup of cooking water, and then tossed the pasta, a nice knob of mascarpone and about 1/4 c cooking water into the fennel-chicken mixture. I stirred/cooked it all over low heat, adding a bit more cooking water as I went to keep it vaguely saucy, and served with freshly grated parmesan and some chopped fennel fronds on top.