Bring to a boil, down to a simmer.
It has been nearly 6 months since my last blog post. Time flies when you’re having fun, as they say. In October and early November we spent 10 days in Mexico. In November and December we thrived through the holidays. Plus Dave and I worked hard as that’s always a busy time in restaurants. In
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 