Chicken thigh recipes, tips, tricks, and techniques for home cooks
There are many recipes for White Chili or Chicken Chili out there, most of which taste like chicken soup with a little green pepper thrown in. However, the nature of chicken thighs, with the deep flavor of the meat, and the additional fat and collagen, allows you to use them […]
I’ve been updating and building out the site over the last few days. Check out the Equipment page for new additions – as well as handy links to some of the tools I use and recommend. The Techniques page outlines the basics of some of the techniques used on the […]
There is something eminently satisfying about a fried chicken sandwich. Properly made, it is soft, crunchy, juicy, sweet, and sour all at once and is perfect for a summer night dinner with a few good friends and cold beers. This recipe brines the chicken in buttermilk, which helps break down […]
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 […]
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 […]
Home-made stocks have several benefits over store bought varieties: the flavor is better and fresher, you can control the amount of salt in your dish (in fact, each of these is made without salt), and in most cases, they will contain much more collagen – the protein that makes up […]
Asian-style chicken stocks are flavored with green onions or leeks and ginger. These mild flavorings ensure that other ingredients shine without the interference of strong European-style aromatics. Recipes for European style light and dark chicken stocks can be found here: Light Chicken Stock Dark Chicken Stock
Sometimes you want to bring extra flavor to a dish, and while light chicken stock tastes great, and homemade stock even better, it lacks the deep roasty notes that can really help some dishes shine. Dark or roasted chicken stock has a deep flavor of roasted chicken and caramelized vegetables. […]
This post comes with apologies. Apologies to my french friends, to purists, and to anyone who’s looking for a “real” Cassoulet. This isn’t that. It’s not french. It’s not authentic. It’s not “real” Cassoulet. On the other hand, this is something you can make at home here in the states, […]
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) […]