This dish is two steps removed from the normal seafood bouillabaisse, which is a Provencal classic. Patricia Wells has in her cookbook At Home in Provence a variation she calls “Monsieur Henny’s Rabbit Bouillabaisse” and then notes that chicken could be substituted for the rabbit. I took her up on that idea since chicken is Read More …
This was an idea from the LA Times, which turned out well. I suspect I would like it even better spatchcocking the chicken instead of cutting it in half and removing the backbone, since spatchcocking helps the white and dark meat cook more evenly. I also think it would work well with multiple Cornish game Read More …
“Jerusalem Mixed Grill” is a popular Israeli street food with is made from a variety of meats, including offal. www.177milkstreet.com modified this dish to American tastes and kitchens so that it can be made with chicken thighs in a non-stick skillet on a stovetop. This is my adaptation of their approach. I served it with Read More …
This is a variation of a rabbit dish in Aglaia Kremezi’s The Foods of the Greek Islands, which I changed mainly by replacing rabbit, which is quite expensive and hard to find, with boneless chicken thighs, which are inexpensive and very easy to find. I served it with wide egg noodles. It could also have Read More …
I spotted on the internet an article on chicken tikka alfredo, which was described as a tasty mash-up of Indian and Italian flavors. That full article and recipe were behind a paywall, so I looked around the internet for similar recipes for ideas, checked out what I actually had on hand in my kitchen, and Read More …
A big change in Korean cooking in recent years is that cheese is now popular, as in this dish which Amanda made for us the day before Thanksgiving. It is adapted from a recipe at maangchi.com and turned out very well. Amanda used bone-in chicken thighs, and I would replace them in the future with Read More …
A chicken tagine with preserved lemons and green olives is one of the best known dishes in Moroccan cuisine. This version is based on the recipe provided for our cooking class at La Maison Arabe in Marrakesh. It made 3 servings. This was the first time we used a tagine pot at home with a Read More …
This is a Southern Italian chicken dish with peppers, garlic, and vinegar. I served it last night for dinner with a fresh baguette. It made 4 servings and took about 45 minutes to prepare. This is adapted from a recipe in www.cubbyathome.com. 1 medium red bell pepper, cut into 1 inch pieces 1 medium yellow Read More …
I made this originally as a filling for Butter Chicken Calzones but it does very well on its own. This is an adaptation of a recipe in Food & Wine, which is originally from the Superkhana International restaurant in Chicago. Butter Chicken is a bit of a misnomer since there is not a lot of Read More …
Chicken Parmesan is an Italian-American classic (and also a dish which I am sure you cannot find in the Old Country). This version is adapted from Alex Guarnaschelli’s Cook with Me. She thinks this is 4 to 6 servings, which would be very large servings. It is more like 8 servings for me. She also Read More …