Author Notes As I was nearing Meatless March I had a sudden craving for my dad's chicken liver paté (or Gehachte). He made it often and would deliver it in small tubs to friends with wobbly, hand-scrawled labels and notes. While I was rarely a fan of the smell of the cooking livers, the onions…
This image courtesy of Joseph DeLeo An old chicken, known as a fowl, gives broth a fuller, richer flavor than a younger bird. If you can’t find a fowl, try adding turkey wings or necks to the broth, but don’t use too much turkey or the flavor will overwhelm the chicken. After cooking, much of…
For this French classic, Gruyère and spinach are rolled up in chicken and cooked until it becomes a lusciously melted. A simple chicken broth reduction pulls it all together. Cal/Serv: 305 Yields: 4 Prep Time: 0 hours 30 mins Total Time: 0 hours 40 mins 1/2 c. Gruyère cheese 1 tbsp. light mayonnaise 1 clove…
Author Notes Making mole can be a long and often frustrating journey. It often takes several different specialty food stores, a few days, and the criticism that it doesn’t taste the same the diner’s abuela, or mother, or that restaurant in that tiny pueblo two hours away from the city. But one has to shoot…
This image courtesy of Joseph DeLeo Editor's Note: If you're watching what you eat but still crave some fried chicken, then this recipe for Un-Fried Chicken will hit the spot! This easy chicken recipe uses yogurt in place of buttermilk, which is a substitution that is definitely worth a try. This recipe makes 12 pieces and is…
Mark Ferri Cal/Serv: 294 Yields: 4 Prep Time: 0 hours 16 mins Total Time: 0 hours 16 mins 3 limes c. bottled Thai peanut sauce 12 chicken tenders (about 1 lb 4 oz) Heat outdoor grill or ridged grill pan over medium-high heat.Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut…
Ingredients:6 tablespoons salted butter, plus more for buttering the dish3/4 cup finely diced onion3/4 cup finely diced carrot3/4 cup finely diced celery3/4 cup finely diced parsnipsKosher salt and freshly ground black pepper1/2 cup white wine1/3 cup all-purpose flour4 1/2 cups low-sodium chicken broth, plus more if needed3/4 cup frozen green beans1 1/2 tablespoons chopped fresh…
This image courtesy of Joseph DeLeo Kids need texture; it makes food more interesting and primes them for grown-up eating. This can be served warm or cold, and it is a nice twist on plain old chicken strips. Lemon is a good way to get kids used to sour flavors. NotesToddler tip Let them twist…
Ingredients:1 1/2 pounds chicken breast or chicken tenders, cut into chunks1/4 cup all-purpose unbleached flourCoarse salt2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)1 tablespoon (a splash) white or rice wine vinegar1/2 cup chicken broth or stock8 ounces (1 cup) prepared lemon curd1/4 cup hot water1 lemon, zested2…
This image courtesy of Joseph DeLeo This idea goes back to Virginia, where many future Texas families settled first, and features one of the Lone Star State’s favorite legumes. Taking the trouble to rotate and baste the bird rewards you with juicy meat and a crispy skin. Serves3 Cooking Methodroasting CostModerate Total Timeunder 2 hours…