When I tried Khao Soi for the first in Chittagong, Bangladesh, I could instantly tell the level of care put into the dish. The chicken was perfectly tender from slowly simmering in coconut milk, the curry base was powerfully aromatic, and I picked up notes of turmeric, garlic, coriander, and kafir lime leaf.
We love the flavor of Shaoxing and our favorite weeknight dinner is roast chicken. It was only right we brought the two together. For a complete meal, serve with hot white rice and steamed veggies.
This broth was born out of the leftovers of my Roasted Chicken with Herb Butter, the recipe for which I have posted on this site. I like it because it is simple, satisfying, and can usually be made with the ingredients I have on hand.
This fried chicken was nearly two decades in the making. Growing up in the panhandle of Florida before spending 8 eight years cooking in Birmingham, AL this recipe has been tested, tweeked, refined and perfected through out the years
An old boyfriend, obsessed with all things Italian, taught me to make this deliciously intense spread that rivals anything your Jewish grandmother served.
This is my own creation and comes from always having leftover chicken. I remember the first time I made it: we were all going to friends for the weekend and I promised to bring "soup" for Sunday lunch--4 adults and 4 little children.
Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe.
Comfort food in our house which is very simple and rewarding. This dish is rich but not too overwhelming and has a great balance of heat and spice that will keep your guests coming back and looking for more
My default method for roasting chicken involves smearing an herby, garlicky butter under the skin, so it's in direct contact with the meat. Then, I simply truss and roast at high heat for the first twenty minutes, lowering the oven temperature to 350 to finish.
Tom Kha Gai is a creamy, aromatic, and zesty soup that is distinctly Thai. Made with coconut milk, chicken, lemongrass, galangal, and chili, its very easy to make but certainly delivers impressive flavors
I love a good one-dish meal because it is a busy cook’s romantic ideal: efficient, thoughtful and, when cooked properly, almost necessarily resulting in clean and simple flavors. Here, the recipe is exactly
A panade is a broth thickened with toasted cubes of levain or bâtard bread, creating a hearty, soulful soup. It’s a lighter, fresher version of French onion soup, and can be served to vegetarians because it’s made with a cheese broth instead of beef or veal stock.
A chunky chicken chili topped with a cornbread-y/polenta-y batter situation baked up to a crisp in your oven, also known as everything you want in one pot. If you're craving even more layers, top it with a scoop of salsa.
After my husband and I had just bought our first home -- and were as poor as church mice -- he would often open the refrigerator door and say, “There’s nothing to eat!” I would scoff, scrounge around, then make something exactly like this -
This stuffing is a Nicoletti family tradition. Unlike most sausage stuffings, which cook the sausage first and bind the stuffing with eggs, this one omits the eggs and uses the sausage as a binder.
