Quick, simple, satisfying: Chicken Kimchi Hash

Kimchi adds a garlicky, tangy, spicy kick to a chicken and potatoes hash. Recipe below.

Chicken Kimchi Hash

[su_dropcap style=”flat”]W[/su_dropcap]e love kimchi so much. We try to have a jar of it in the fridge at all times. And while we mix it in all sorts of things, most often we just snack on it, and I’m not embarrassed to say that this often takes the form of straight from the jar, in front of the open refrigerator.

Sunday afternoon, we were randomly driving around, taking care of a few little errands and musing about what to fix for dinner. It was really cold and windy out, and we were a bit under the weather, so we were trying to puzzle out something that would be full of comfort and heartiness and simplicity. Continue reading “Quick, simple, satisfying: Chicken Kimchi Hash” →

Why to buy fresh cranberries now: Pan-roasted Chicken with Cranberries

Fresh cranberries are only available during months ending in “er”—buy and freeze them now to make this simple, but complex, company-ready meal again and again. Trust us, you will.

Pan-roasted Chicken with Cranberries

[su_dropcap style=”flat”]H[/su_dropcap]oliday craziness is in full-tilt boogie mode. So no new post this week—instead, here’s a favorite recipe from last December that will definitely show up on our table at some point for holiday guests. The signature tartness of fresh cranberries is the key. It turns pan-roasted chicken, potatoes, shallots and herbs into a complex meal you’ll be happy to share with company too.

Karaage: Chinese-style Japanese fried chicken

As popular as pizza in Japan, karaage is an ideal appetizer—chunks of chicken thigh marinated in soy sauce, sake, mirin and aromatics, then dipped in potato starch and quickly fried. Recipe below.

Karaage

[su_dropcap style=”flat”]W[/su_dropcap]hen we are in Detroit, which is every few weeks these days, we almost always find some reason/excuse to have dinner at Johnny Noodle King. This small, busy, fast-moving joint is always bustling and always full of all sorts of people who happily line up for a bowl of ramen, a nice drink and some terrific Japanese-inspired snacks. Continue reading “Karaage: Chinese-style Japanese fried chicken” →

Simple comforts in a single pot: Sweet and Sour Chicken with Cabbage

As colder weather settles in, this quick braise of chicken thighs and cabbage wedges in a sweet/sour sauce makes us happy to stay in. Recipe below.

Sweet and Sour Chicken and Cabbage

[su_dropcap style=”flat”]T[/su_dropcap]his quick, easy weeknight dish is something I used to make often, years back. Then somehow it fell off my radar—I’m not even sure why. But a week or so ago, we were driving through the Wisconsin countryside, on a chilly, misty day, and we went past a little field of cabbages. Just like that, this dish came back to me. Continue reading “Simple comforts in a single pot: Sweet and Sour Chicken with Cabbage” →

Border-straddling Basque Chicken and Chorizo melds two countries’ kitchens

Borrowing influences from Spain and France, chicken, chorizo, bell peppers, tomatoes, aromatics and spices create a robust, one-pot meal. Recipe below.

Braised Basque Chicken

TO SAY THAT BASQUE COUNTRY STRADDLES THE BORDER BETWEEN SPAIN AND FRANCE isn’t entirely accurate. The Basque people inhabited the region before those nations existed. In fact, according to the American Journal of Human Genetics, the Basque predate the arrival of agriculture in the area some 7,000 years ago. Still, Spain and France did come to exist and, along with them, their regional cuisines. This robust dish of chicken, chorizo, peppers, onion and spices borrows from both. Continue reading “Border-straddling Basque Chicken and Chorizo melds two countries’ kitchens” →

Healthy Indian cooking, by the book: Slow Cooker Chicken Tikka Masala

The classic Indian dish Chicken Tikka Masala is made slow cooker simple—and healthier. Recipe below.

[su_dropcap style=”flat”]W[/su_dropcap]e first met cookbook author and journalist Anupy Singla at a dinner she hosted in her home almost six years ago. Born in India, raised near Philadelphia and now living in Chicago’s Lincoln Park with her husband and two daughters, Anupy is on a mission to make authentic Indian cuisine approachable and accessible to American home cooks. She’s also making it healthier. Continue reading “Healthy Indian cooking, by the book: Slow Cooker Chicken Tikka Masala” →

A busy weekend and a delicious, if reheated, recipe: Crispy Chicken Schnitzel

A house favorite from the archives: Panko breadcrumbs give chicken breast schnitzels an assertively crispy outside. Recipe, eventually, below.

There really should be a new recipe here. We have a few ideas we’re working on and a new cooking memoir awaiting our review. Didn’t get to any of it. This post isn’t an excuse for that—it’s a recounting of things we found more interesting than cooking this weekend. But if you make it to the end, you’ll find a simple dish we like to cook fairly often. Continue reading “A busy weekend and a delicious, if reheated, recipe: Crispy Chicken Schnitzel” →

Not weeknight quick, but company worthy: Pan-roasted Chicken with Cranberries

The signature tartness of fresh cranberries turns pan-roasted chicken, potatoes, shallots and herbs into a complex, company-ready meal. Recipe below.

Somewhere in our stash of vintage advertising ephemera is a cardboard novelty sign that probably hung behind a bar somewhere in the fifties, or maybe the forties: “I’m not a slow bartender. I’m not a fast bartender. I’m a half fast bartender.” That pretty much describes my cooking style. Continue reading “Not weeknight quick, but company worthy: Pan-roasted Chicken with Cranberries” →

In anticipation of true autumn: Duck Ragu with Brown Ale and Pasta

Ground duck, brown ale and an international mix of umami-rich ingredients put a delicious spin on traditional Bolognese sauce. Recipe (and some substitute ingredients) below.

THIS RECIPE SHARES CERTAIN BASIC ELEMENTS WITH LAST WEEK’S: shallots, onion, carrot, pasta, bay leaf. In fact, as I was assembling it, at one point my hand strayed over to my fallback, tarragon, and I had to tell myself to make another choice. Continue reading “In anticipation of true autumn: Duck Ragu with Brown Ale and Pasta” →

Pleasantly peasanty: Chicken with Vinegar Shallot Sauce

Leave it to the French to tame the sharp bite of vinegar with lots of butter, shallots, garlic and tarragon in this classic Lyonnaise dish. Recipe below.

CHICKEN. IN VINEGAR SAUCE. After me somehow never hearing of this ever, suddenly it was everywhere. Within the span of the past two weeks, three very different recipes popped up on my radar from three very different sources. A little digging turned up more. And despite my ignorance of it, chicken in a vinegar sauce wasn’t some new chef-driven trend. It was rooted firmly in “my grandmother used to make this” and “based on a traditional Lyonnaise dish” territory. Continue reading “Pleasantly peasanty: Chicken with Vinegar Shallot Sauce” →