A curry sauce made of onions, garlic, ginger, mango and coconut milk is the base for the delicious Burmese chicken dish. Recipe below.
BURMESE RESTAURANTS ARE FEW AND FAR BETWEEN in the United States. So when boredom-inspired antiquing sent us out to the western suburbs last weekend, we knew we would be visiting Pa Lian. Continue reading “Exploring an underknown cuisine: Burmese Mango Chicken”
Apples at their seasonal best are suddenly everywhere. These six recipes will help you make the most of them—sometimes in unexpected ways.
BEEN APPLE PICKING YET? Neither have we. But with September here, billboards relentlessly announce apples for picking. As do travel emails and social media ads. But even if you prefer to pick yours in the produce department, as we do, there are many ways you do with them besides just, well, eating them. Continue reading “Six recipes to help you tap into the autumn bounty of apples”
TO US, CHICKEN AND GRILLING JUST GO TOGETHER. It’s flavorful and forgiving, even when overcooked. It’s also versatile. Here are seven of our favorite recipes, borrowing ingredients and techniques from all over the globe. Continue reading “Seven grilled chicken recipes with a world of influences”
Chicken thighs, black beans, rice, tomatoes with green chilies, and cilantro make a hearty, slightly spicy dish that’s even better the second day. Recipe below.
WE’RE ALL LOOKING FOR EXTRA LITTLE BITS OF COMFORT these days and taking them wherever we find them. Not big or extravagant things—more often than not, just things that feel comfortably normal. This week, we talk about a few comforts we’re finding, including in the kitchen. Continue reading “Simple comforts and everyday cooking: Chicken with Black Beans and Rice”
Vinegar, soy sauce and a handful of simple ingredients simmer distinctive flavor into this well-loved traditional Filipino dish. Recipe below.
INSPIRATION FOR THE THINGS WE COOK HERE COMES FROM MANY PLACES. And sometimes, it comes in pairs. The other day, Marion said she’d found a recipe for a beloved traditional Filipino dish, Chicken Adobo. I’d found another recipe for the dish the day before—and was so intrigued, I still had the tab open on my laptop. So we knew we had to cook it. Continue reading “Vinegar, soy sauce and the (unofficial) national dish of the Philippines: Chicken Adobo”
A quick sauce of cream (or half & half), Dijon mustard, shallots and tarragon transform sautéed chicken thighs. Recipe below.
CHICKEN ISN’T EXACTLY TOP OF MIND AROUND THANKSGIVING. But it’s often top of mind with us. It’s versatile, relatively inexpensive and healthier than red meat (which is also often top of mind with me, if we’re being honest). So as you deal with turkey prep—or turkey leftovers, depending on when you’re reading this—please indulge our chicken explorations here. Continue reading “A French classic, made weeknight quick: Chicken with Mustard Cream Sauce”
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 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”
Genuine Hungarian paprika—and lots of it—drives this popular old world chicken dish. Recipe below.
WHEN I WAS A KID, THERE WAS A HUNGARIAN RESTAURANT IN DETROIT that was one of my favorites. I am not sure of the name (Hungarian Village?); I am not sure where it was (near the river?). I very dimly remember my family driving there, in the dark, riding in the back seat and peering out the window as we rattled across train tracks and past solemn, squat warehouses, their loading docks illuminated by a single low light, and past obscure low factories and empty lots, and after this confusing ride in the dark, finally arriving and bustling into the inviting restaurant. Continue reading “A traditional favorite still impresses: Chicken Paprikash”
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”