Layering a chicken chili with a cornbread topping, that’s the essence of a chicken-chili tamale pie. This is my first. It’s very much like the way…
In 2021, I’d like to take up a notch with some of the classic recipes which seem to defy time and place. The first one is…
I feel like hitting a jackpot with the one-pan crispy spaghetti and chicken recipe published by Yotam Ottolenghi in the New York Times a few weeks…
Taco night is complete with chicken kebabs and greens and beans with red chile. The chicken kebabs is a Mark Bittman recipe published on the New…
If you tend to follow a recipe to a t for predictable results, especially in uncertain times, this one is for you. This recipe shows you…
This is one sheet-pan and 10-ingredients cooking at its best. Dorie in Everyday Dorie gives us a perfect and quick recipe for a weekday dinner. The…
For all the years of cooking, making chicken curry remains to be one which I haven’t quite mastered. It doesn’t matter what recipe I follow, the…
The best part of the gingered-turkey meatball soup is the meatball. The fact that you can prepare the meatballs ahead and freeze them makes this recipe…
Instead of red meat or turkey, I’ve found duck breasts to be a happy alternative for the holiday table, albeit non-traditional. The spiced-crusted duck breast with…
“Milanese” means breaded and sautéed chicken, mostly, that goes hand in hand with a citrusy salad. It’s making a debut on this blog. I served the…
easy everyday/ Pantry essentials/ Poultry/ year round/ Yotam Ottolenghi
Roast Chicken with Preserved Lemon | Ottolenghi
There are many ways to skin a cat. By the same token, there are many ways to roast a chicken. I don’t roast a chicken whole…
Cosme in New York City is ranked 23rd among the World’s 50 Best Restaurants in 2019. Chef Daniela Soto-Innes (age 28), who runs this modern Mexican…
The chicken with Mustard is the last recipe from David Lebovitz’s My Paris Kitchen. Meanwhile, I can proudly say: I’ve finished cooking through the book from…
Braised chicken is not as popular as roasted chicken in my kitchen. Simply because it’s more time consuming to do. And you need to watch the…
Indian cuisine spotlight at IHCC has me thinking: a meal at an Indian restaurant is incomplete without tandoori chicken. Basically, the tandoor is a vat-shaped clay…
easy everyday/ Fish/ kitchen hack/ Meat/ my favorites/ Poultry/ Ruth Reichl/ Salad/ Seafood/ Side/ spring/ summer
Salsa Verde | Comfort Foods with Ruth Reichl
I’m bringing salsa verde this week. Let me explain. I’ve had a phenomenal six months cooking along with Ruth Reichl at IHCC. To me, the comfort…
Ruth Reichl in My Kitchen Year calls this the real fried chicken recipe. What makes it real, you may ask? To me, it’d have to offer…
Dorie can’t decide to make the sweet chili with chicken or with pork. For me, the issue is to decide whether to make the sweet chili…
easy everyday/ Poultry/ Roast/ Ruth Reichl/ scalable
Sheet-pan Roasted Chicken with Fennel, Potatoes, Tomatoes and Olives
Sheet pans and cast-iron pans are indispensable tools in my kitchen. I regularly sing their praises. Not only do I use them for cooking, roasting and…
This is a global bun that dabbles in the world cuisine. First of all, it is a hybrid of the chinese steamed bun and duck confit,…
Remember the metro station Parmentier in Paris? It is named after the scientist Antoine-Augustin Parmentier. He was credited with staving off a famine in the late 18th century…
I like eating duck pâté and terrine. When it comes to making one, I’m not so sure. I thought making charcuterie is only for the professionals.…
Who would title a chef recipe chicken satay with fake-ass spicy peanut sauce? None other than Anthony Bourdain. This post is dedicated to him for his…
How can a one-pot meal of chicken with Marsala, olives and blood oranges not be good? I like blood oranges and can’t have enough of them.…
classics/ David Lebovitz/ Meat/ my favorites/ Poultry/ winter
Cassoulet: White Bean, Sausage, Duck Confit Casserole
Cassoulet takes time to prepare. It’s a project especially when you make the duck confit from scratch, as we did a few weeks ago. No shortcut…