Makes 6 to 8 servings Ingredients 3 tablespoon canola oil 1 lb 8 oz boneless skinless chicken breasts, thighs, or a combination, cubed Kosher salt, as needed Freshly ground black pepper, as needed 1 lb andouille sausage, sliced 1/2-inch thick 1 medium yellow onion, diced 2 green bell peppers, diced […]
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]
Makes 4 servings Squab is one of our favorite birds, although we do prefer the breasts. Don’t waste the legs, though. Make the sauce from them, and after they are cooked you can strip the meat off the bone and make a little squab salad, just like a chicken salad. […]
Makes enough for 1 large turkey; about 2 gallons This is a relatively simple brine, but it can also be a great starting point for your creative additions. Add sliced apples, fennel seed, rosemary, or virtually any flavoring that suits your Thanksgiving dinner.
Makes 4 to 6 servings Featuring the best ingredients of late spring and early summer, this decadent lobster pasta is perfect alongside a crisp glass of white wine for dinner al fresco. Chef’s Note: To prepare the lobster for this dish, bring a large pot of water to a rolling […]
Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]
We may be socially isolated, but that doesn’t mean we can’t make new friends. Let me start! Hi, CIA DISH! I’m Laura, and I am the editor here. You might come to recognize my voice (at least, my written one) throughout the recipes and posts on this site. I’m a […]
Makes 6 to 8 servings Perfect for a smaller crowd or dark meat superfans, this braise is like cooking the turkey right in the gravy. The finished turkey is juicy and tender, with a bright acidity from the reduced wine sauce. Even better, it can be made the day ahead […]