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...
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 ...
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...
Alright, this post is going to be short and sweet – not unlike this week’sTuesdays with Dorie/Baking with Juliapick,Lemon Loaf Cakecontributed by Norman Love. By that I mean that this cake couldn’t be easier to put together, and the result is a nice little lemony pound cake with a...
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 ...