Chicken thigh recipes, tips, tricks, and techniques for home cooks
Mother’s day is coming up. That usually means brunch. I am not a fan of brunch. I love breakfast, I love lunch – but years of DC’s “Brunch Menu Only Until 2pm” culture made we really hate it. I make exceptions of course. Holidays, and any opportunity to eat one […]
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 […]
Mole Poblano is one of the great sauces of the world: a complex, warming, rich mixture of spices, fruit, chilis, and chocolate from Puebla in Central Mexico. It’s one of those sauces that is somehow more than the sum of its parts. This is remarkable in that most good moles […]
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 […]
This is essentially the barbecued chicken that I ate at least once a week, all summer, as a child. It is simple, fast, and while I am sure I complained about it at the time, it is a great balance of tangy, sweet, charred, and just a little bit spicy. […]
It’s suddenly gotten cold again across much of the U.S. We’re all stuck inside, and falling into a rut. Also everyone’s suddenly taken up making sourdough bread. So … this seems like a great time to post a dish that’s both a perfect cold weather warmer, feels sort of decadent, […]
Peruvian style chicken, or Pollo a la Brasa, is a wonder of simple flavors. Traditionally it’s rotisserie grilled over charcoal, and you can find prepared that way it in chicken joints all over the east and west coasts of the US. Once you’ve had it, particularly if you’ve somehow stumbled […]