A lot of our grocery shopping experience has changed, I’ve noticed. New supermarket chain is moving into the area. Old supermarkets are constantly refashioning their look…
As far as curry goes, this baked chicken curry may be a total eclipse (which we saw in regions in North America last Monday) to a…
This is David Lebovitz’s version in My Paris Kitchen of the classic coq au vin. Its rich dark sauce is made and thickened with chocolate. Yes,…
What I like most about making this butterflied chicken from David Lebovitz’s My Paris Kitchen, the project at Cook the Book Fridays this week, is the…
Meat/ my favorites/ Poultry/ Savory/ Yotam Ottolenghi
Squab (Any Small Bird) with Burnt Miso Butterscotch and Pomegranate-Walnut Salsa
Instead of having an oversize turkey, we had a much smaller bird for the Thanksgiving meal today. We had squabs. This sqaub recipe is adapted from…
One of the best chickens I’ve ever eaten My family was not a fan of roasted chickens. In their heads, it is not a good idea…
I made the first Jacques Pepin dish, duck breasts in red-wine balsamic sauce, six months ago when we started featuring Pepin at IHCC. It’s fitting to end…
Would you consider it fast food if a dish can be prepared in less than 20 minutes? Is it possible this is also a fancy…