The Essential New York Times Cookbook: Moroccan Chicken Smothered in Olives
This was a great dish with wonderful flavor. Even the husband liked it a lot, despite the fact that it’s all dark meat. Also I think I’ve found a new favorite spice: smoked paprika. Smokey, as you might expect, and complex. Best of all, McCormick makes it...
Off Topic: Sauted Chicken Breasts with Red Wine Pan Sauce
Once again from my favorite week night cookbook comes an amazing dish that is reliably accomplished in 30 minutes and is nice enough to serve at a dinner party. Chicken breasts, in my opinion, are over-rated. They became so popular during one of our many...
Off Topic: Paprika Roasted Chicken and Onions
File this under: I have a chicken and some onions and need to have dinner on the table in 38 minutes. I adapted this from an old Gourmet recipe and one of the things I changed was to triple the amount of onions because they are the best part of this dish. Seriously, a...
Off Topic: Chicken Canzanese
This is one of my favorite recent recipes from Cook’s Illustrated and one of its most talented (former) employees, Kenji Alt. The familiarity and simplicity of the ingredients belie how incredibly scrumptious this dish is. It’s elegant enough to serve at...Recent Comments
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
I used a glass dish and just ran a knife around all the edges and a spatula to loosen the…
I made this tonight and it was awesome. I followed the directions precisely. The sauce was perfect and there's plenty…