Chef's Notes Plus

Brines for Tender and Flavorful Meats

Curing meats, poultry, and fish in a salt and water solution is known as brining or wet curing. Brining provides depth in flavor, tenderness, and a moister final product. The base of a brine is salt and water, and sometimes sugar. Kosher salt is preferred because it doesn’t have any […]


Chicken Tikka

Yields 4 to 6 portions Ingredients 2 lb skinless, boneless chicken thighs, cut into 1-inch cubes Salt, as needed Ground black pepper, as needed Juice of 1 lemon 2 tablespoons ghee 1 tablespoon paprika 1 1/2 teaspoons ground Korean chili pepper 2 teaspoons ground cumin 1 teaspoon ground ginger 2 […]

Main Dishes

Chicken with Almond and Orange Dressing

Makes 4 servings The flavor of almonds in this dish is from the almond butter, which is made like peanut butter, and from almond oil, which is removed from the almonds by pressing. The almond butter and oil add a richness to this dish that would pair well with a […]

Main Dishes

Duck Confit

Makes 4 servings The traditional confit cooking method for duck is a method of preservation. The duck is cured, cooked very slowly in its own fat, and then stored, covered with that fat. It can be stored in the refrigerator for 4 months, so prepare more than you need. Keeping […]

Chef's Blog, Chef's Notes Plus

Fabricating a Chicken Like a Pro

Although it may seem intimidating at first, fabricating a chicken, or cutting it into smaller parts for cooking, is actually a very simple technique. First, cut from the neck opening down the center of the bird, following the keel bone. Cut away the breast, following the contour of the rib […]


Grilled Chicken Caesar Salad

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 […]

Chef's Notes Plus

Ingredient Spotlight: Chicken Thighs

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 […]


Lemon-Ginger Grilled Chicken

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 […]

Family Fun

Midnight Snacks for New Year’s Eve Celebrations!

New Year’s Eve is so fun, even if you can only stay awake until 9:00! But if you are determined to stay up to see the big ball drop at midnight, you’re going to need snacks. Here are some of our favorite quick-and-easy, sweet and savory recipes to help keep […]

Chef's Blog, Chef's Notes Plus

Parts of a Chicken, and When To Use Them

Boneless, skinless chicken breast is one of the most popular items in American homes, and no wonder. They’re easy to pick out, easy to store, and easy to cook. But whether you’re tackling new recipes, shopping a great sale, or figuring out exactly what is in your CSA box, sometimes […]

Main Dishes

Roast Duck With Orange Sauce

Makes 4 to 6 servings This updated take on the classic duck à l’orange is decadent enough for a special occasion, but simple enough for dinner any night. Though rich duck breast is the perfect accompaniment to the sweet and tangy citrus sauce, you can also pair it with sautéed […]