April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 11. See all of our grilled cheese sandwiches >> here << . I’ve never had Fried Chicken and Waffles. The idea of crunchy, fatty-salt fried chicken paired with crispy, tendersweet waffles is awesome.
So, this is a first for me... I'm posting a salad recipe on my blog. Now please don't get the wrong idea that I'm a salad hater, here.
The Supper Club | Weldon Owen , 2011 Here’s a well-kept secret: A roast chicken is always an impressive meal. It fills your home with heady smells, looks great on the table, and pleases all ages.– Susie Cover LC Orange Chicken Note No, this isn’t the sort of orange chicken that you find on Chinese takeout menus that comprises battered and fried chicken chunks drenched in a gloppy, cloying sauce. This is the sort of orange chicken that’s an easy, aromatic riff on roast chicken with lemon and will have both you and your family clamoring for it again.
[Photograph: Sara Remington] Chicken thighs are a great answer to the endless Wednesday night "What's for dinner?" question. They cook fairly quickly and easily, and their rich interplay of fat and skin make them far more enjoyable than the average boneless, skinless, breast. Still, there are only so many versions of salted and roasted thighs I want to eat.
Remove chicken from brine, pat dry with paper towels. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.
In a medium saucepan, cook pancetta over medium heat until just starting to crisp, about 5 minutes. Add the shallots reduce heat to low, and cook, stirring occasionally until shallots are soft, about 2 1/2 minutes. Add garlic and continue to cook, stirring constantly, until fragrant, about 30 seconds longer. Add the reserved wine and porcinis, and bring to a boil. Add the ketchup, mustard, sugar, vinegar, thyme, and bay leaf. Cook over low heat until the mixture is thick and coats a spoon, about 20 minutes.
Remove all but 1 1/2 tablespoons of the oil. Turn the heat to high, and when the oil is just starting to smoke, add the chiles, and stir-fry for 10 seconds. Add the scallions, and stir-fry until fragrant, about 30 seconds. Add the chicken pieces back to the wok, and toss constantly for a minute until the pieces are coated in the chile and scallion oil. Pour in the sauce, and stir-fry until the pieces are evenly coated, about 1 1/2 minutes. Turn off the heat.
Welcome to the easiest soup ever. Ever ever. Just 30 minutes and you can have a big, steaming bowl of chicken soup with a cute and cheesy toasted baguette and tons of other stuff piled on top.
This little chicken salad went to the market. This little chicken salad stayed home. This little chicken salad took a tour through Louisiana and ran off with some cheeky spicy remoulade sauce and who knows where they’ll end up? In my belly.
[ Photograph: Kerry Saretsky ] Asparagus, tossed with olive oil, grain mustard, fresh rosemary, lemon zest, and sea salt. Roasted until nutty and fragrant. Simple, just like that. The mustard adds a tangy spice and crunch, rosemary pairs gorgeously with both old-fashioned mustard and asparagus, and the lemon zest is like a flash bulb, exploding and exposing the best things in all the other flavors. About the author: Kerry Saretsky is the creator of French Revolution Food , where she reinvents her family's classic French recipes in a fresh, chic, modern way.
I love a good stir-fry! They are usually quick (yay!), reasonably healthy (yay!)
At Elizabeth David's Table | Ecco , 2011 A classic, both in Elizabeth David’s day as well as today, turkey marsala isn’t at all outdated, just overlooked. It just tends to be overlooked, despite a satiating richness that belies its simplicity. It takes just 15 minutes to pull together and can easily be committed to memory—nifty traits that, let’s face it, ought never go out of style. As if that weren’t sufficient to woo you, the flavors are amenable to any season.