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...
filling and rolling on day two, and coating and baking on day three. You could do it in one if you started early enough, but it really needs at least two. And I would suggest
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 ...