Changing up chicken: Tomatillo-braised Thighs

A make-ahead tomatillo sauce with cilantro, garlic, jalapeño peppers and lime juice livens up this weeknight-quick chicken dish. Recipe below.

We’re big fans of chicken, especially thighs. They’re flavorful, juicy and relatively inexpensive. But it’s easy to fall into comfortable cooking ruts with them. “Shall I do my chicken and wine again tonight?” “Should we just roast them?” Or now, with summer here, “How about I fire up the grill?” All good choices, to be sure, but sometimes you need a change. And that’s where this tomatillo sauce with black beans and corn comes in. Continue reading “Changing up chicken: Tomatillo-braised Thighs” →

Hold the ketchup, hold everything: Turkey Feta Burgers are just plain good

Made with ground turkey, feta and dried herbs, these pan-cooked burgers are so flavorful, they don’t need condiments. Recipe below.

I CAME UP WITH THIS RECIPE A FEW WEEKS AGO in the middle of a complicated family project that had me working very long hours with not much time to do things like eat. It was exhausting. Then one day I was in the grocery store and saw some ground turkey, of all things, and thought animal protein, and then it had somehow leaped into my cart and the must eat animal protein trance was falling over me and then I was home, rummaging around in the fridge, hunting for saute pans in a frenzy, and next thing I knew, I was putting these burgers on plates, and thinking how handsome they looked and, in the moments before they vanished, how good they smelled. The whole thing was amazing. Continue reading “Hold the ketchup, hold everything: Turkey Feta Burgers are just plain good” →

Dak Kalbi: Korean for Barbecued Chicken

Chicken thighs are marinated with soy sauce, mirin, fresh ginger, garlic, kiwi and other flavorings, then pan roasted for this take on Dak Kalbi, Korean barbecued chicken. recipe below.

[su_dropcap style=”flat”]T[/su_dropcap]acos just always seem to lead to good things. This weekend, we had an uncharacteristically lazy Sunday, running a few errands and doing some shopping along Michigan Avenue. When we finished, I remarked that we were close to Del Seoul, the Korean taco joint in Chicago’s Lincoln Park neighborhood. Well, three miles as the Camry flies, close enough. As always, we had a wonderful lunch there. And I found the inspiration for this week’s recipe. Continue reading “Dak Kalbi: Korean for Barbecued Chicken” →

Braised chicken, upgraded: Chicken Thighs with Leeks and Chestnuts

Leeks, chestnuts and whole grain mustard seriously up the game on braised chicken thighs. Recipe below.

Dorothy Parker famously said, “I hate writing, I love having written.” If I’m being honest, that’s sometimes how I feel about cooking. I like having cooked—sitting down to something I’ve made, sharing it with family and with friends. And most of the time, I enjoy the process of getting to that point. But not always. Continue reading “Braised chicken, upgraded: Chicken Thighs with Leeks and Chestnuts” →

French cuisine, by way of Nebraska: Red Wine-braised Duck Legs

Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Recipe below.

I ATE A LOT OF DUCK IN OMAHA. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Nobody mentioned duck. The first night, I ate a duck leg in red wine that inspired this week’s recipe. Continue reading “French cuisine, by way of Nebraska: Red Wine-braised Duck Legs” →

To boldly go without a recipe: Chicken Thighs with Potatoes, Lemon and Capers

Weeknight-quick and one-pan simple, braised chicken thighs and potatoes are brightened with lemon juice and capers. Recipe below.

An impromptu stop on our recent road trip got me thinking about my journey to learning to cook. It was the final day of our trip. The day before, we had driven more than 550 miles, and now we were rocketing across Iowa on I-80, on the last 480-mile leg of our journey. Suddenly, Marion announced that we were not far from the “future birthplace of Captain James T. Kirk.” Of course, we were going to stop. Continue reading “To boldly go without a recipe: Chicken Thighs with Potatoes, Lemon and Capers” →

Falling for autumn: Roasted Chicken Thighs with Apples and Capers

Chicken thighs are seared, then pan roasted with apples, capers, shallots and rosemary for a meal that tastes like autumn. Recipe below.

FOR MUCH OF MY LIFE, AUTUMN HAS FELT LIKE A BEGINNING TO ME. Starting with grade school, fall marked the start of something new. A new year, with fresh school supplies, new clothes, new classes—and sometimes, new schools (we moved a lot). After college, I taught for a number of years—first elementary, then college—and that autumnal sense of renewal stayed with me. Now, I get that same sensation in the kitchen when September rolls around. Continue reading “Falling for autumn: Roasted Chicken Thighs with Apples and Capers” →

Mustard’s delicious disappearing act: Roast Chicken Breasts with Mustard and Sage

Chicken breasts are briefly marinated in olive oil, sherry vinegar, Dijon mustard and fresh sage, then roasted. The mustard quietly blends in, taking on a subtle role. Recipe below.

Mustard is pretty much our favorite condiment. At any given moment, we have five or six varieties in our fridge. We give each other mustards as stocking stuffers. We love its brash, tangy brightness when slathered on things and all the ways it can be transformed by various makers—a current favorite is Edmond Fallot’s Walnut Dijon Mustard. But a curious thing happens when you cook with mustard. It disappears. Continue reading “Mustard’s delicious disappearing act: Roast Chicken Breasts with Mustard and Sage” →

Variations on a delicious theme: Hoisin Chicken Thighs, grilled or roasted

Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. Ginger, garlic, sesame oil, soy sauce and rice vinegar add their own flavor notes.

The kitchen in our new old house is still very much a work in progress. As is the rest of the house. But we entertained our first non-family member on Memorial Day. It being the traditional kickoff weekend for grilling, we had bought a new charcoal grill the previous weekend. What we didn’t do in the ensuing week was assemble it. So instead of a cookout, we had a cook-in. And the in-progress kitchen performed beautifully. Continue reading “Variations on a delicious theme: Hoisin Chicken Thighs, grilled or roasted” →

Simple French cuisine to the rescue: Braised Chicken with Scallion Purée

This rustic French dish with a base of coarsely puréed scallions and potatoes is perfect for when April isn’t playing nice—as it wasn’t in April 2009, when we first shared this recipe.

The kitchen in our new old house is still half-assembled, but functional. The meals we’re cooking are still mostly functional as well—good, filling, but not necessarily post-worthy. So while we’re still getting things under control, culinarily and otherwise, please enjoy this recipe inspired by a lovely Amanda Hesser cookbook we haven’t managed to unpack yet. [Read more here…]