Chicken thigh recipes, tips, tricks, and techniques for home cooks
I love heat. Ripping hot Thai salads, numbing Ma La dishes from China, fiery salsas, dishes from the southern Indian subcontinent that make you sweat. I know not everyone agrees with my tates, and some of you won’t be interested in what’s essentially a fiery hot take on the classic […]
Canned cream of chicken soup – in that red and white can, of course – was my go-to lunch as a kid. Honestly, I don’t know why. Something about the combination of creamy and chicken broth made me happy. I also sort of hated Tomato soup at the time and […]
If it is possible for a city to have a national dish, then chicken paprikash is the national dish of Cleveland. You will find it in diners, at church potlucks, on your grandmother’s table, even ladled over fries at a bar. In Cleveland, paprikash freed itself of its Eastern European […]
It’s not all fancy french recipes here. I mean, there are a lot. I like fancy french things. Fussy little pickles and rich spreads made from unspeakable parts of the animal, tasty pastries and bread, and wine. Did I mention wine? Now that i’ve got you thinking about delicious french […]
The classic French coq au vin is prepared with an old rooster, that is tough but full of flavor when cooked properly. This is not coq au vin. An old rooster is essentially impossible to come by in an American market, and if you happen to live on a farm, […]
I was in High School when I first encountered Pozole. Shortly after my Grandmother died, my whole family spent the holidays in Tucson, where my father grew up. Though I’d been exposed to Mexican foods my whole life, my mother and local restaurants had made do with what was available […]
Note: This is one of two chicken pozole recipes I’m posting this week. For more about the recipes, their origins, and to see the other more refined recipes, click here. This is a dish I taught myself in high school, possibly a heresy, a recipe I either dug out of […]
Note: This is one of two Chicken Thigh Pozole recipes I’m posting this week. For more on their origins and difference, click here. Once I was out in the world, out of my mom’s kitchen and living on my own on the other side of the country, I learned that […]
Sometimes there is nothing more satisfying than a simple roast chicken. It is festive and humble, rich and thrifty, all at the same time. And while I love it more than I can really express, roast chicken can be fussy, and inevitably – in roasting it whole – you are […]
Mushrooms can be a divisive ingredient. You either love them or hate them – a dichotomy I’ve always suspected has much to do with the texture of the white button mushrooms that many people associate with the word ‘mushroom’. I love them. Even the insipid white button mushrooms can add […]