Chicken Riggies is a popular Italian-American dish from the Utica/Rome, NY area. Riggie is the local slang for rigatoni, which together with chicken and peppers are the three essential ingredients to Chicken Riggies. This recipe is an adaptation of the variation in Cook’s Country Eats Local. 24 oz. boneless skinless chicken breast, cut Read More …
This is an example of Italian-American cooking, chicken and sausage in a sweet and sour sauce. I served it on a bed of orzo. This version is adapted from Serious Eats. 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs) Kosher salt and freshly ground black pepper 1 tablespoon (15ml) vegetable oil Read More …
I recently saw two articles on Piri Piri Chicken, the spicy grilled chicken of Mozambican origin which is now enjoyed in a number of countries. One of them was the cover article in the July-August issue of Milk Street Magazine, and was a variation from Cape Town. It looked quite good (which is why Read More …
This very tasty chicken stew has a complex flavor with sour, sweet, and salty notes. This is an adaptation of a recipe in Saveur magazine. ¼ cup fresh lime juice ¼ cup fresh orange juice 3 cloves garlic, peeled, and roughly smashed 1 (3.5-4 lb.) chicken, cut into serving pieces 1/3 cup olive oil 1 Read More …
This is an example of Vietnamese-style French food, like yoshuku, Japanese-style Western food. It was a big hit at dinner today. The recipe is adapted from Luke Nguyen’s cookbook “Indochine: Baguettes and banh mi: finding France in Vietnam” which I found in a bookstore in Auckland, NZ. Since I worked for 11 years in Asia, Read More …
This is an American comfort food classic which I have often made camping. The first time I remember making it, I was at Pine Springs Campground in the Guadeloupe Mountains National Park in West Texas. I had the entire dish in the pan on the stove cooking away, and was sitting in a camping Read More …
We have made this a couple of times, most recently for the family on the 4th of July. This recipe is a great opportunity to use peeled garlic from an Asian grocery, and is an adaptation from Saveur magazine 3-4 lb. chicken cut in serving pieces (or the equivalent in chicken parts) 3 bay Read More …
The quantities are for two servings of two enchiladas each, and can be scaled up. This recipe uses the Mole Sauce from another posting. We have some shallow baking dishes which are excellent for one-person servings of enchiladas. For a bigger group, they can be made in a batch in a baking dish like Read More …
I have read that this mild stir fry is the authentic taste of Taiwan, the dish which makes older people think of the good things of their childhood. The three cups refers to sesame oil, rice wine, and soy sauce, but the recipe does not actually use that much of any of these ingredients. Read More …
Carol was in the mood for roast chicken (i.e. comfort food) and I had seen an Ina Garten recipe circulating on the internet, and this is our version of it. The chicken can be gotten ready in the pan in advance and stored in the refrigerator until you are ready to cook it, Read More …