Makes 6 to 8 servings Ingredients 1/2 cup extra-virgin olive oil 4 small chicken legs (8 to 10 oz each) Kosher salt, as needed Freshly ground black pepper, as needed 1 small yellow onion, chopped 1 small carrot, chopped 1 celery stalk, chopped 1/2 teaspoon chopped rosemary 2 teaspoons chopped […]
Makes 8 servings Caesar salad dressing often contains egg yolk and is blended to make a creamy, emulsified dressing. That’s amazing, but this is easy and delicious, making it perfect for a quick weeknight meal. Substitute the grilled chicken for shrimp or salmon, if you like, or even shredded rotisserie […]
There are two types of people in this world: people who give presents to dogs and people who do not. If you fall in the “do not gift presents to dogs” column, the following content may not appeal to you. If you do give presents to dogs, welcome to our […]
If there is one cooking technique you really need to know, it’s sautéing. Sautéing is how we can most easily cook a tasty chicken breast, yummy veggies, and quick stir-fries. It’s quick, requires basic tools, and is, frankly, hard to mess up. Sautéing and the closely related technique of stir-frying […]
Makes 4 servings A little sweet and a little tangy, this is an easy weeknight dinner that’s full of flavor. Chicken thighs stay tender and juicy, but you can substitute breasts or drumsticks, if you like. Use this same cooking method with carrots, potatoes, or even broccoli.
Makes 6 servings These wings are easy as pie, and can be served as a game day snack or 4th of July main course. They’re tasty on their own, but since no one ever turns down a dip, you can serve them alongside a prepared ranch dressing, if you like. […]
Just like you, we’re not making fully formed extravagant dinners every night of the week. Sometimes a basic pan-cooked protein + side is as good as it gets, like a sautéed chicken breast or seared pork chop. But just like the foundations of French cooking tell us, nothing makes a […]
If you’re talking about white meat versus dark meat, it is probably either Thanksgiving or you are ordering fried chicken. In most other instances, chicken doesn’t demand a lot of conversation. For years, we’ve lived in a white meat society, using the boneless, skinless breast in nearly every application, from […]
Tagine. It’s two words in one, though both are related. It is both a dish, and the dish the dish is made in! Get it yet? A tagine is a North African recipe of Berber origin and is a staple of Moroccan cuisine. Berber refers to the indigenous people of […]
Makes 8 servings Ingredients 1/4 cup lemon zest 2/3 cup lemon juice 4 teaspoons minced ginger 4 teaspoons light brown sugar, firmly packed 1 tablespoon peanut oil 4 Szechuan chile peppers, dried, seeds removed 1 teaspoon kosher salt, plus more as needed 8 chicken thighs, boneless, skinless Directions Combine the […]
Makes 8 servings There are more than 50 varieties of Mexican mole, but this may be the versions most Americans think of when they hear the word. Rich with flavor from dried chiles, nuts and seeds, and, yes, a bit of chocolate, this sauce is worth the effort. Ingredients 23 […]