Dinner

Buffalo Chicken Bites

I love chicken wings. I mean love. Unconditionally. Even bad chicken wings, while disappointing, are still chicken wings, and I love them. When good, they’re almost transcendent: crispy skin or coating, rich, juicy and tender meat, piquant sauces – seet, spicy, sour – all hing conveniently on the bone to […]

Chicken in Fish Sauce Caramel

To the uninitiated , Fish Sauce Caramel sounds like a 10-year old’s gross-out joke. It’s not. This Vietnamese sauce is one of the truly amazing flavor combinations  of the culinary world. Funky, sweet, rich, and satisfying, it has more in common with sweet soy sauce than ice cream toppings. In […]

Sheet Pan Chicken Thighs with Grapes and Almonds

This simple preparation is a great dinner party dish because it is fast, it serves a crowd, and weirdly, it ends up being a stunning dish. Chicken thighs are roasted with garlic, thyme, shallots, red grapes, and whole almonds. The grapes collapse and burst to form a sweet and sour […]

Chicken with Lemon, Tomatoes, and Honey

This simple, sweet and sour braise is a riff on a pork chop dish my mother prepared often when I was a child and today it has become a favorite in our house. Unlike the thin, dry, grocery store pork chops that Mom used, rich, flavorful chicken thighs are the […]

General Tso’s Chicken

I love General Tso’s chicken. It’s comfort food. For years it has been my go-to takeout dish. Hot, spicy, crunchy, satisfying perfection – even when the preparation is only mediocre. It simply scratches an itch. Anytime I order takeout I am always torn. I want to try something new, something […]

Chicken and Sausage Gumbo

With Mardi gras coming up, it seems like a good time to post a recipe for Gumbo. Like pretty much any other kid who learned to cook in the 1980s, I learned a great deal from watching Cajun cooks like Paul Prudhomme and Justin Wilson on public television. Long before […]

Chicken Thigh Katsu

Katsu is a Japanese fried cutlet preparation – part of a tradition of Japanese cuisine called Yōshoku – essentially western influenced foods. Often made with pork, it appears in a number of preparations: simple served with shredded cabbage and a spicy sauce (similar to a thickened and sweetened worcestershire sauce) […]

Chicken with Onions, Olives, and Vinegar

I make many variations on sweet and sour chicken thighs. The cut holds up well to the flavors, and the naturally high collagen content of the meat helps to bring the high acid and sweet ingredients together with the unctuous fats and stock to make wonderfully rich sauces. This particular […]

Poulet Moutarde (French style mustard chicken)

I’m unapologetic about my love for French food.  Some of it’s simply nostalgia.  I love the time I’ve spent in France, and the kind close friends who live there.  But there’s something else. French cooking – and I mean rustic homestyle french cooking, not the finicky perfection of modern Haute […]

Country Captain

As a child, my family spent holidays on Edisto Island in the low country of South Carolina. While many of our meals there consisted of nothing more than an enormous pile of boiled shrimp, potatoes, and corn, nearly every year my mother brought back at least one of the spiral […]