Sometimes the name of a recipe is enough to make you want to try it.
Caramel Chicken.....uh, hello?
In this case, if the name weren't enough, then the photo that accompanied the recipe in a recent issue of Bon Appétit certainly closed the deal. The shot, not unlike the one above, showing the chicken nestled in a rich, salty-sweet sauce surrounded by caramelized garlic and topped with vibrant slices of scallion almost stopped my heart.
Continue reading "Caramel Chicken" »
I was introduced to these addictive little buggers when visiting with my brother not long ago. He made his from scratch, scooping the seeds from whole pumpkins, cleaning them, roasting them to dry them, then finally cooking them in sugar to candy them and tossing them in a sweet-salty spice mix to finish.
Continue reading "Sweet and Spicy Pumpkin Seeds" »
Cooking Light Magazine ran a feature in their October 2013 issue highlighting their 25 Favorite Recipes. I'm sure that eventually I'll end up cooking them all, but I started with this super flavorful and EASY roast chicken. Of course, there are as many ways to roast a chicken as there are cooks. Some recipes call for little more than salt and pepper seasoning on the bird, others for elaborate stuffing, seasoning, and glazes. This roast falls somewhere in-between.
Continue reading "Bistro Roast Chicken" »
Desserts don't get much easier or more rewarding than this one. With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight. Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving. Two hours is probably enough.
Continue reading "Bittersweet Chocolate Panna Cotta" »
My old high school/college buddy, Dave, wrote to me the other day to ask if I had heard of this recipe. He had seen it published in the NY Times and had been cooking it pretty much non-stop ever since. Declaring it his favorite recipe of 2013, he went on to tell me that the dish was better than any "illicit drugs the 80s offered" (not that he or I had any direct experience with said drugs, it was more a figure of speech).
Continue reading "Garlicky Chicken with Lemon-Anchovy Sauce" »
How to make a homemade Hummus is something I teach the students at each and every Cooking Matters class that I instruct.
Continue reading "Chipotle Pepper Hummus" »
This is a slight adaptation of as recipe by Laura Calder, host of the Cooking Channel show, French Food at Home. I don't watch much food tv and so haven't actually seen her show, but I've watched a few of her videos on the Cooking Channel web site and must say I'm a bit smitten.
Continue reading "Halibut with Crushed Chickpeas and Cumin Roasted Carrots" »
To be perfectly honest, I'm not really a big fan of Tilapia.
I love working with it as it's firm, meaty flesh cooks quickly and holds together nicely in the sautè pan. I love buying it, because let's face it, as seafood goes it's downright cheap to put on your plate. I even love inking it into our weekly meal plan because everyone in the family totally digs it.
Continue reading "Crispy Tilapia with Classic Tartar Sauce" »
It didn't take me long to figure out which recipe I was going to try first from this month's holiday themed Cooking Light Magazine, because this one was right on the cover! I'm sure its not the first cover recipe I've cooked, but I must say I don't seem to do it very often for some reason. I guess I tend to be drawn to the little worker bee recipes buried deep in the mag, not the flamboyant queen on the cover.
Continue reading "Creamy Sweet Potato Soup" »
This recipe is a twist on one I saw recently in Fine Cooking for a Veal Cacciatore. I'm not one who has a problem eating veal from a philosophical stand point, but in this particular dish chicken makes an easy and cheap substitute with hardly any impact on the flavor of the final meal.
While this is a one pan meal, it is cooked in stages so that each component can be done to perfection, then combined and reheated at the last minute. This dish is super easy, and just loaded with flavor, especially if you take the time to extract every little bit of moisture from the mushrooms, and caramelize them to a rich brown like you see in the photo above.
Continue reading "Quick Chicken Cacciatore" »