I made these Italian-influenced wings for the Super Bowl. They are shallow fried and then baked and coated in a garlicky and spicy sweet and sour sauce. This is an adaptation from a recipe in www.sipandfeast.com. It will serve about 6 as a main course and will take about an hour to prepare. For the Read More …
This is a variation of the Taiwanese classic Three Cup Chicken using chicken wings and Thai basil, and which I found on The Spruce Eats website. It was very tasty although a bit messy to eat. This made about 6 servings and took about 90 minutes. The original author comments in his notes that to Read More …
This recipe, adapted from Robb Walsh’s The Tex-Mex Cookbook, is one that I have done many times over the years. I was surprised to see that I had not yet posted it on the blog. Normally, I would make it with Stewed Chicken Breast , but I have also successfully made it with leftover Thanksgiving Read More …
After Carol made chicken soup for a sick family member, we had leftover 2 boiled chicken breasts, and Carol asked for curried chicken salad for dinner. This is how I made it, based mostly on the version in The Best Recipe by Cook’s Illustrated. This will serve 4 people. 2 cooked chicken breasts, diced 2 Read More …
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 …