I enjoy a warm bowl of North American chicken and dumplings as winter time comfort food, but most versions tend to be bland. I added common Chinese spices to add depth: garlic, ginger, star anise, whole cloves, and a touch of soy sauce. Continue reading Chinese Chicken and Dumplings
Roasted and skinned poblano peppers impart smokiness and loosely chopped tomatillos provide verdant color and tang to the chili. Continue reading Green Chili with Chicken
The mushrooms add plenty of rich braising fluid for the chicken as they cook. Heavy cream and Dijon mustard add another depth of flavor. Continue reading Braised Chicken Thighs in Mushroom Cream Sauce
To set the mood for our Bastille Day dinner we decorated our home with bleu-blanc-rouge flags and relied on Elizabeth David’s French Provincial Cooking for recipe inspiration. Continue reading Bastille Day Dinner Celebration
Readers decided the top five Place at the Table recipes for 2017 Continue reading Best 5 Blog Recipes of 2017
Next time I bake a raised meatpie, I will account for fat content in the meat filling, set my pastry as soon as it’s kneaded, and start baking earlier. Continue reading Raised English Meatpie
Cooking dark chicken meat on the bone adds meaty flavor to the sauce and the higher fat content in thighs and drumsticks is perfect for absorbing fragrant Indian spices. Continue reading Chicken and Vegetable Korma
The Greek spices, sautéed mushrooms in a lemon and white wine sauce, and the feta, parmesan and mozzarella cheeses in Chicken Newport create a rich, savory dish. Continue reading Chicken Newport from On Teur
I began seeing fresh lemon verbena at the Cooper Young Community Farmer’s Market several weeks ago. This powerfully fragrant herb accents some of my favorite hand soaps, I thought at the market, but I couldn’t figure out what to do with the herb in the kitchen. Intimidated, I put off experimentation until my friend David Siefker offered me some of this pungent herb from his … Continue reading Braised Chicken Thighs with Lemon Verbena
Up until a about 100 years century ago, lard was a popular source of fat for cooking and baking all over the world. In the last decade, trend-setting American chefs began using lard in their recipes (fat rendered from pigs). What changed? Continue reading Give Thanks to the Lard!
