Bone-in chicken pieces (I like thighs, but drumsticks or a whole chicken are also great) [Enough for the number of people you are serving] 1/2 head of garlic (just a lot of garlic. Like 7 cloves at least) 1 thumb-sized piece of garlic per 4 servings ...
I adore chicken thighs. They are inexpensive (12 pc for 7.20 at Market Basket), delicious, meaty, moist and tender and usually I use my good friend Doug Keiles’ line of rubs (http://www.ribswithin.com/products/) on the meat and put them on the grill or in the oven on a sheet p...
First up is thisDutch Baby with Bacon Maple Syrup. If you haven’t ever made one of these before, you won’t believe how simple it is. The batter is made in the blender, just like mycrepe batter, but is doesn’t need to rest at all and you just pour all of it in a preheated...
Cooking: Chicken & Leek Bake. I don’t buy ready meals, I’ve always cooked from scratch. But weirdly when I was grocery shopping online last week, the store showed me a chicken and bacon and leek gratin thing in a plastic box. Urgh, but it was one of those instant ‘I must make...
So, for the BEST yakitori – I urge you to go with chicken thighs! Pro Tip: if you’re looking at package of chicken thighs and it doesn’t say “boneless or bone-in,” know that boneless chicken thighs are always skinless. So, if you’re holding a package of thighs with skin ...
TENDER AT THE BONE Artpark Brownies {The Kitchen Reader} Posted inBook Reviews,Books,Cookies,Desserts,Food For the month of May,The Kitchen ReadersreadTender at the Bone: Growing Up at the Table, by Ruth Reichl. She is the well known restaurant critic forThe New York Times, and in her ...