Chicken thigh recipes, tips, tricks, and techniques for home cooks
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) […]
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 […]
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 […]
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 […]