Bring to a boil, down to a simmer.
Roasted chicken is one of my favorite foods. I don’t have a top ten list, but if I did, roasted chicken would without a doubt be on there. Juicy chicken, crispy skin, and the drippings that fall into the pan create a mélange of textures. We tend to roast 2-3 chickens per month, and I
In the spring of 2012, when Dave and I were first dating, I would cook for him whenever we had nights off together. One day I was craving the spiciness and boldness I associated with jerk chicken. He countered by suggesting orange chicken. I compromised and made an orangey, jerk-inspired chicken. The truth is I
This recipe was inspired by ingredients rather than a particular dish, but it is strongly influenced by my exposure to Moroccan and Middle Eastern recipes. I bought sumac for the first time when I started noticing it in Ottolenghi cookbooks. Sumac is a beautiful red color, and is tangy, without the acidity that citrus has.
Chicken and rice casserole was one of my favorite childhood dinners. This is sort of a grown-up spin, but still very much kid-friendly. Phillie loves it! This dish comes together easily, and is loaded with the beautiful tang of lemon, plenty of garlic, and the unique flavor of saffron. I am a big fan of
Down to a Simmer 