This easy-to-make oven-fried chicken has truly crispy skin and tender, juicy meat. Recipe below.
AS MUCH AS WE LOVE FRIED CHICKEN, WE DON’T DEEP FRY ANYTHING. So imagine our delight when we discovered an oven-fried recipe that produces truly crispy skin and tender, juicy chicken within. And did we mention it’s crazy simple to make? Continue reading “Simple Oven-fried Chicken Thighs (thanks, Judy Hesser)”
Nuking potatoes instead of parboiling them makes skillet-sautéed potatoes even quicker to fix. Fresh herbs add a nice finish.
YOU USE IT EVERY DAY. BUT CAN YOU MAKE IT COOK? Mark Bittman asked that about microwave ovens several years ago, when he was still writing The Minimalist column in the New York Times. In the article, he sang the praises of actually cooking fresh foods in your microwave. We don’t do that so much, but we often give fresh foods a head start in the microwave. Nudging carrots toward tenderness before adding them to our classic Chicken and Wine. Speeding up our popular favorite, Half-baked Potatoes. Or skipping parboiling for our Quick Skillet Potatoes, making them nice and tender on inside and crunchy on the outside. You’ll find the recipe for these delicious potatoes—and the Mark Bittman article—right here.
WE’RE ON A ROAD TRIP OUT WEST. Today, we ate lunch sitting at the bar at The Kitchen American Bistro in Boulder, Colorado. Marion and I both ordered the quiche, with roasted mushrooms, leeks and Parmesan, along with a beautiful salad they just called “simple greens.” It was perfect. The quiche reminded me of our own version made with mushrooms and spinach. The mushrooms, sautéed with shallots, tarragon and the spinach, lend an umami meatiness to this vegetarian meal. You’ll find our recipe here.
Berbere, a chili-based spice mix that’s a staple of Ethiopian cuisine, brings respectable heat and big, complex flavor to Roasted Berbere Chicken Thighs. Recipe below.
WE RECENTLY CAME ACROSS BERBERE in a four-year-old issue of Bon Appétit. For me at least, it proves once again that throwing things away is overrated. Berbere (pronounced bair-buh-RAY) is an Ethiopian spice blend used pretty much throughout the country. According to Spruce Eats, “key ingredients are usually red chili peppers, fenugreek, and ginger, with the addition of warm spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and some lesser-known indigenous spices such as korarima, ajwain, and long pepper.” Continue reading “Ethiopian spices turn up the heat and the flavor: Roasted Berbere Chicken Thighs”
Fiber-rich chickpeas stand in for potatoes in this crunchy, healthy, summery salad. Recipe below.
THIS VERY SIMPLE DISH IS A RIFF on a recent New York Times recipe, that in turn, is a riff on a summer classic, potato salad. It is ridiculously easy to assemble—a few minutes of measuring, chopping and a bit of stirring. You never even need to turn on the stove. Continue reading “Chickpea Salad—a fresh (and healthier) take on a summer favorite”
PASSOVER IS UPON US (sundown April 22 through April 30) and that means matzoh is readily available in many stores. For us, that means it’s time for two of our favorite recipes, matzoh crack and matzoh brei. Continue reading “Two great ways to use extra matzoh (or reasons to buy extra)”
Boursin, a flavorful French soft cheese, is the basis for a luscious, weeknight-quick sauce for pan-cooked chicken. Recipe below.
OLD SCHOOL LUXURIOUS AND WEEKNIGHT EASY pair beautifully in this dish. Made mostly with a handful of pantry and fridge staples, its lush, creamy texture and flavor come from Boursin cheese. Continue reading “Creamy Boursin Chicken Thighs—too good to be this easy”
Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich.
RAMADAN, A MONTH OF FASTING, PRAYER, REFLECTION AND COMMUNITY FOR MUSLIMS WORLDWIDE, is going on now. Our Detroit daughter Claire has been regularly updating us on the rich offerings of Ramadan food trucks throughout the area helping people break their daily fasts deliciously. One of her favorite trucks, Corn on the Corner, a year-round business that, for Ramadan, pulls out all the stops, with incredible specials created just for the holiday. Continue reading “Middle Eastern Labneh Sandwiches are a creamy, tangy vegetarian delight”
These simple two-ingredient rolls are ready to eat, warm from the oven, in about 30 minutes. Recipe below.
SOMETIMES YOU JUST REALLY, REALLY WANT a little fresh, warm bread. This is a recipe for exactly that. It is the most low-commitment bread recipe I know. Continue reading “Quick Two-ingredient Dinner Rolls, for when you really, really want a little fresh, warm bread”
Butter, whole milk, potatoes and leeks add richness and stewlike heartiness to this Scottish favorite. Recipe below.
SCOTLAND KNOWS ITS WAY AROUND COLD WEATHER, pretty much year ’round. I’ve written here about a wintry summer visit there years ago with my brother. So it’s easy to understand how the fishing village of Cullen, on Scotland’s windswept northeast coast, would create such a hearty, warming, almost stewlike soup. And how Cullen skink has become something of a national treasure. Continue reading “Cullen Skink, a traditional Scottish smoked fish soup—creamy, buttery, hearty”