Savory with a fresh, light finish: Belgian Chicken with Juniper Berries

Juniper berries and genever (or regular gin) give simple pan-roasted chicken a sharp, clean flavor. Recipe below.

WE ARE ESPECIALLY MISSING LIBRARIES THESE DAYS, wanting to just go in and browse the shelves and find unexpected treasures. The Chicago public libraries have reopened, but we don’t yet feel safe going in buildings that aren’t our house. The upside, if there is one, is that the library just keeps renewing things we currently have checked out. So we keep getting to enjoy a live Miles Davis double album on vinyl. And a wonderfully comforting Belgian cookbook. Continue reading “Savory with a fresh, light finish: Belgian Chicken with Juniper Berries” →

A simple pantry-staples marinade delivers: Chili Lime Grilled Chicken

A mix of basic ingredients you probably already have creates a marinade that produces flavorful, tender grilled chicken. Recipe below.

THIS ISN’T THE FIRST TIME WE’VE SAID THIS HERE and I’m sure it won’t be the last. Like most of you, we’re relying heavily on things we have on hand when we cook these days. Instead of chasing down trending esoteric ingredients, we’re looking for new ways to use the tried and true staples in our pantry and fridge. This make-it-again flavorful grilled chicken is the happy outcome of just such an adventure. Continue reading “A simple pantry-staples marinade delivers: Chili Lime Grilled Chicken” →

Like the weather, soup runs hot and cold: three soups for all seasons

AS I WRITE THIS, THERE IS SNOW IN COLORADO AND RECORD HEAT IN CALIFORNIA. And here in Chicago, unseasonably cool temperatures are having us hauling out blankets and thinking of soup. Here are three recipes we like, for whatever weather you’re facing. Continue reading “Like the weather, soup runs hot and cold: three soups for all seasons” →

“Yes, and…” one-pan(demic) improv cooking: White Beans with Sausage and Kale

White Beans with Sausage and Kale is the perfect pandemic dish—easy to make, infinitely adjustable based on what you have on hand and comfortingly delicious. Recipe and variations below.

THE FIRST THING THEY TEACH YOU IN IMPROV is the “yes, and” rule. When someone puts an idea out there, you don’t refute it. You agree and build on it. “Boy, it’s a beautiful day today.” “Yes, and as we continue to approach the sun, it just keeps getting brighter!” We’re applying “yes, and” thinking a lot in the kitchen these days. Continue reading ““Yes, and…” one-pan(demic) improv cooking: White Beans with Sausage and Kale” →

Yogurt adds tang, tenderness to Greek Grilled Chicken

Olive oil, lemons, garlic, oregano, paprika and Greek yogurt create a delicious, tenderizing marinade for grilled chicken thighs. Recipe below.

ONE THING THAT’S BEEN KEEPING US SANE during all of everything has been nightly walks in our neighborhood. Or sometimes drives to other neighborhoods for new places to walk. One favorite destination is downtown. To get there, we often cut through Chicago’s Greektown on South Halsted Street. Continue reading “Yogurt adds tang, tenderness to Greek Grilled Chicken” →

Captain’s log, supplemental: No-Knead Loaf Pan Bread

Adjusting some ingredient amounts and using a loaf pan makes our original no-knead bread faster rising and sandwich friendly. Recipe below.

WE’VE BEEN BINGE WATCHING STAR TREK, specifically The Next Generation. There’s just something comforting about the ensemble cast’s interactions and development, the late ’80s hairstyles of the future (and late ’80s views of future technology—who knew iPads would still be with us?), the creative technobabble…

Steeped in this fun alternate universe, when we started thinking about making a loaf pan version of our no-knead bread, I wondered aloud if it needed its own post, or if it was merely a “captain’s log, supplemental.” Continue reading “Captain’s log, supplemental: No-Knead Loaf Pan Bread” →

Mastering secrets and Blueberry Thyme Scones

Fresh blueberries, thyme, lemon zest and juice—and two insider tips—create light, delicious scones. Recipe below.

BY NOW, PROBABLY EVERYONE HAS HEARD OF MASTERCLASS, where masters of their crafts in various fields teach online classes. The creative agency where I work gave us all MasterClass subscriptions so we could learn whatever caught our imaginations while we’re all stuck at home. But being a creative agency, we of course took it further. We’ve started doing our own master classes, with colleagues sharing their own special skills. These scones are a direct result of that. Continue reading “Mastering secrets and Blueberry Thyme Scones” →

Tasting history: West African Groundnut Stew

From the cookbook Jubilee: Recipes from Two Hundred Years of African American Cooking, this comforting stew features chicken, aromatics, tomatoes, spices and peanut butter. Recipe below.

IF YOU’RE A READER OF FOOD BLOGS, YOU PROBABLY ALSO HAVE COOKBOOKS. Maybe even a fairly impressive collection. By her own count, Toni Tipton-Martin has “rescued nearly 400 Black cookbooks—many of them rare—dating back to 1827.” To Tipton-Martin, a James Beard Book Award-winning food and nutrition journalist, these are more than cookbooks. They are a history of African Americans, primarily women, told through the filter of food and the kitchen. Continue reading “Tasting history: West African Groundnut Stew” →

Get creative with what you have on hand: Grilled Dijon Balsamic Pork Chops

Mustard(s), vinegar, oil, herbs and garlic create a lively marinade for bone-in pork chops. Recipe—and multiple variations—below.

I AM NOT BIG ON PLANNING. NEVER HAVE BEEN. So one of my challenges with cooking, especially these days, is having/getting ingredients. Far too often, I’ll look at a recipe that sounds interesting only to see that I don’t have a crucial ingredient. Or several. Continue reading “Get creative with what you have on hand: Grilled Dijon Balsamic Pork Chops” →

What are you cooking for the 4th? 15 surprising recipe ideas

Tea-smoked Grilled Chicken with Star Anise & Orange

ANOTHER MAJOR FOOD HOLIDAY IS UPON US. Everywhere, magazines, emails, friends and online food sources are sharing recipes. Seemed like a good idea to us too. So good that when we checked our archives, we found we’d done a pretty bang up job a few years ago. Unexpected dishes, like this one, chicken tea-smoked with star anise and orange, then grilled. You’ll find this and 14 other surprising recipes, from grilling to appetizers, sides (including three potato salads) and desserts, right here. Have a great, delicious 4th.