Chicken thigh recipes, tips, tricks, and techniques for home cooks
Karaage is shatteringly crisp, simply delicious, snackable fried chicken. And best of all, the crunch holds up. The Japanese bar staple has started to make appearances around the US given that – because of the pandemic – so much of the restaurant business is takeout only. You’ll see it appearing […]
I know, I know, the picture above is of a pancake breakfast with sausage links. But I’m going to talk about biscuits and gravy first. I love biscuits and gravy. I loved it even before I lived in North Carolina, but my time there definitely made it even more of […]
We’ve covered Katsu on this site before. The almost impossibly crisp Japanese style cutlet is a favorite of mine – both as prepared in the previous post, but even more so as a sandwich. Oh man, katsu sandos are wonderful. But there’s another common preparation that I left out last […]
Fajitas are the mainstay of every mid-market Mexican joint in America. And they’re not really even Mexican. They’re Tex-Mex, as my father liked to remind us almost every Friday night. He was a big fan of telling us “there were no Fajitas when I was growing up in southern Arizona!” […]
I don’t live in Sweden. It might feel like I’m in Sweden right now. It’s 12 ° F and snowy, but this is Ohio. I’ve never even been to Sweden, unless an Ikea (really, like five different Ikeas) count as having been to Sweden. (They don’t. I know.) But one […]
Soy sauce chicken is a wonderfully simple dish. The chicken is slowly poached in a flavorful liquid that leaves the meat tender but toothsome, the slink a glistening brown, and the whole piece infused with the unique richness of the soy, aromatics, and Shaoxing wine. The cooking process is simple […]
I love gyros. When I lived in San Francisco, there was a Greek place on the corner at the edge of Golden Gate Park. It’s not that it was good or bad, it’s that it was on the edge of the park. I’d find myself walking through the park with […]
How could you possibly go wrong with hot, spicy, sweet, and crunchy all in on dish? You can’t. Unless you don’t like spicy. Then maybe you’re not the intended audience for this dish. This honey and Sriracha chicken is great in a bunch of ways: It’s quick and easy to […]
Chermoula is a North African paste of herbs, spices, and oil that’s used as a marinade for meats, fish, and poultry. It’s also used as a dipping sauce. How the sauce is made varies from region to region – and this isn’t a particularly authentic version of any of them. […]
This dish isn’t’ really Italian. I doubt my Italian readers will recognize it as … well, anything. I doubt my Italian readers will recognize it as … anything. This is a Florentine in the American sense – meaning something with spinach or a spinach sauce. It’s a take on an […]