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” →

Chicken with a side of history, substitutions allowed: Country Captain

A Southern Lowcountry curried chicken dating back to the 1800s welcomes variations and tastes comfortingly old-fashioned. Recipe below.

FOOD CHANGES, TASTES EVOLVE. Yes, there are some enduring classic dishes that will forever be made, but many have their moment, then fade from memory. I only heard of Country Captain recently, when I read about a baker in Savannah giving it a makeover as a salad. I immediately wanted to know more about the non-made-over original. Continue reading “Chicken with a side of history, substitutions allowed: Country Captain” →

Dressing for dinner and a good cause: Chicken Tomato Campanelle

A quick, improvised lunch of chicken, tomatoes and campanelle—little bells—cooked up in support of the Greater Chicago Food Depository’s LunchTime to End Hunger. Recipe and how to get involved below.

THE AD AGENCY WHERE I WORK likes to up the degree of difficulty—in fun ways, of course. So when our client the Greater Chicago Food Depository announced its LunchTime to End Hunger fundraiser, the agency challenged us to cook our own lunches and dress to match them. Challenge accepted. Continue reading “Dressing for dinner and a good cause: Chicken Tomato Campanelle” →

A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower

Gochujang—a readily available Korean pepper paste—teams up with ginger, garlic and lime juice to create a lively sauce for roasted chicken and cauliflower. Recipe below.

Gochujang Chicken and Cauliflower

TO US, THE BEST WAY TO ROAST A WHOLE CHICKEN is to not roast a whole chicken, but to roast chicken parts. So when Marion came across a promising recipe for a slow-roasted whole chicken featuring a gochujang sauce, we broke it down to thighs and drumsticks. Continue reading “A Korean staple flavors perfect-for-winter Gochujang Chicken and Cauliflower” →

Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives

Chicken drumsticks and thighs turn into an easy-to-cook, big-flavored braise with bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest.

Braised Chicken with Artichokes and Olives

WE’RE NOW ENTERING OUR FOURTEENTH YEAR OF DOING BLUE KITCHEN. That’s, give or take, with a new recipe almost every week, a lot of recipes. Some new recipes immediately get added to our go-to list and show up on our table again and again. Others, no matter how delicious, get unfairly forgotten. Like this one. Continue reading “Cook, enjoy, repeat: Braised Chicken with Artichokes and Olives” →

Not French, but sort of French: Braised Duck Legs with Sauerkraut and Apple

Duck legs are braised in a mix of sauerkraut, apples and shallots for a rustic, satisfying, cold weather meal. Recipe below.

THE FRANCOPHILE IS AT IT AGAIN. This recipe is not authentically French or even French-inspired, but built from French longing. It started when my colleague Brian brought some chocolate confections back from Paris. Continue reading “Not French, but sort of French: Braised Duck Legs with Sauerkraut and Apple” →

Big on comfort, easy on the heat: Tomatillo Chicken/Turkey Chili

The traditional bowl of red turns green and lightens up, as tomatillos replace tomatoes and chicken and turkey stand in for beef. Recipe below.

TOmatillo Chicken Turkey Chili

[su_dropcap style=”flat”]C[/su_dropcap]hili. For many, it’s over-the-top flavor pyrotechnics. Or “I dare you” fiery hot. To us, chili is comfort food. Like a good stew or soup. Subtle complexity rather than giant flavors, heartily satisfying. You know, comforting. This tomatillo-based turkey/chicken chili checks all those boxes and then some. Continue reading “Big on comfort, easy on the heat: Tomatillo Chicken/Turkey Chili” →

Borrowing deep fried tricks for the grill: Szechuan Buttermilk Grilled Chicken

Chicken gets a buttermilk brine and a lively spice mix—Szechuan peppercorns, cumin seeds and Korean red chile powder—then is grilled instead of frying. Recipe below.

Szechuan Buttermilk Grilled Chicken

WE LOVE FRIED CHICKEN, BUT WE DON’T DEEP FRY. Still, when I come across a particularly enticing fried chicken recipe, I’m, well, enticed. That happened last week. Spending more time than was strictly proper studying it, I decided to see what elements of the recipe could translate from deep frying to grilling. Continue reading “Borrowing deep fried tricks for the grill: Szechuan Buttermilk Grilled Chicken” →

A nicely busy Sunday ends with simple, smoky goodness: Dijon Grilled Chicken Thighs

Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic, tarragon and thyme and good, hot coals add up to smoky chicken thighs with a subtle European accent. Recipe below.

Dijon Grilled Chicken Thighs

[su_dropcap style=”flat”]L[/su_dropcap]ast Sunday was Father’s Day. I mention this only because last Sunday, we went to a big box hardware store to pick up some garden supplies and something I’d thought of last minute. The parking lot was jammed, busier than we’d ever seen it. Likewise the store aisles. At first, we didn’t know what was going on. Then we realized—it was dads. Continue reading “A nicely busy Sunday ends with simple, smoky goodness: Dijon Grilled Chicken Thighs” →

Smoky, understated Asian flavors: Grilled Coconut Chicken Thighs

Noisy-sounding marinade ingredients—coconut milk, lime juice, ginger, garlic, fish sauce, soy sauce—produce surprisingly subtle, delicious grilled chicken. Recipe below.

Grilled Coconut Chicken Thighs

THE MAP IS NOT THE TERRITORY. That’s a line from the Robert DeNiro film Ronin that Marion and I have made part of our lexicon. We’ve quoted it here, in fact, some years ago. I requote it now because if you think of a recipe as a map—and I do—it seems appropriate with this dish. The chicken was delicious, moist and subtly flavored, but it did not taste like the recipe sounded. Continue reading “Smoky, understated Asian flavors: Grilled Coconut Chicken Thighs” →