Chicken thigh recipes, tips, tricks, and techniques for home cooks
Plums are an unusual fruit. They’re sharply tart and extremely sweet, soft and fleshy, yet the skin is tough against a knife blade. The rest of the world makes more use of them than most Americans. My instagram freed has been full these past weeks of French friends making the […]
I developed this recipe for my Weekly Menu newsletter (sign up at this link) but decided that: A) It’s chicken thighs.B) It’s really too good and too easy not to share here.C) See item A. Chicken Thighs. This blog is about chicken thighs. Sheet pan chicken is all the rage. […]
I had a surfeit of onions this week. A surplus. A bounty. I had a lot of onions in the house. I also didn’t have a whole lot else. At least not a whole lot that was all that interesting. I could have re-made any number of the dishes I’ve […]
I got an air fryer. This is mostly notable because I’d been anti air fryer for sort of a long time. It wasn’t so much that I had something against the tool itself, but that it seemed sort of like another single use appliance. I generally dislike single use tools […]
I’ve been away for a bit. I’m not ignoring the chicken. The chicken is still delicious, and I’m still developing new recipes. I’ve just been working on other things as well. This meal comes together quickly, and while a little unusual, it’s intensely satisfying. The chicken is braised in a simple […]
Growing up in this part of the American “Midwest” – the belt that stretches from, let’s say Buffalo along the great lakes to Minnesota and encompassing most of the old industrial core of the country, I was exposed to a lot of food that was called “Eastern European” or “Slavic” […]
You can be easily forgiven if you’re not familiar with sorrel. It’s not a vegetable we see much of here in the states. You may have seen the red-veined variety. It’s often used as garnish on fancy plates – especially the tiny leaves. But I’m talking about garden sorrel, or […]
Normally I wait until the light is just right to photograph dishes in my tiny kitchen studio – and usually because I’m making dinner – that’s in the afternoon. Today though, the light was just so nice that I shot this one in the full sun. It’s a different look. […]
My mother used to serve us a dish she simply called “Greek Stew” – a tomato rich braised beef with a touch of ground cinnamon. Like Cincinnati’s “greek chili” the dish she served us’s origins may or may not actually be Greek. It was essentially Kapama, a slow cooked preparation […]
One of the more interesting aspects of American Chinese cuisine is that like the cuisines that shaped influenced it – China’s diverse fabric of techniques, ingredients, and traditions – it has developed its own regional specialties. New England has its Chop Suey. The upper Midwest has – of all things […]