Chicken


Best-Ever Wings

photo by Heath Robbins   I wasn’t going to share this recipe with you. I’d already blown my wad on three permission requests for Jap Chae, Pork Ribs with Fresh Ginger, and Tofu and Clam Hot Pot, all equally good but in very different ways, and all from The Korean Table. But then I tried […]

Prince Pilpelchuma’s Hot Chicken

  There is no Prince Pilpelchuma, at least not as far as I know. (Any resemblance to an actual person, living or dead, is entirely coincidental.)   Though fictional, Prince Pilpelchuma’s name is taken from two very real foods: a fiery hot condiment called pilpelchuma, a recipe for which can be found in the cookbook […]

One-Pot Joloff Rice

A cookbook devoted to all of the great rice dishes of the world. Now that would be a dream project: Traveling from country to country researching the most authentic versions along with the myriad regional variations, traditional and contemporary, that would surely exist. Such rice dishes, where every biteful

Joloff Rice—Fancy Style

The Indians have turmeric, the Europeans, beets, and the Africans, palm oil—an intensely colored oil extracted from the fruits of the oil palm that adds a shot of deep orange-red color to whatever food it touches, including this

Evil Jungle Grilled Chicken with Red Curry, and the Recipe Telephone Game

Earlier this month, over Labor Day weekend, I took a rewarding and inspiring writing workshop lead by Crescent Dragonwagon, a warm and nuanced, broadly talented, and gifted writer who has been thinking about, writing about, and teaching about the process of writing for a lifetime. The workshop, called “Fearless Writing,” takes a holistic view: There […]

Mayan Chicken with Spicy Citrus Marinade

This recipe, from Global Grilling by Jay Solomon, was inspired by the cuisine of the Yucatán, the land of Mayan culture. The marinade features some key, commonly used ingredients from that cuisine: citrus, in particular the bitter orange; chili pepper; and achiote oil, which is made from simmering annatto seeds in oil. The annatto seed […]

Chicken Teriyaki and Avocado Sandwich: A Collaborative Adaptation

After writing Global Grilling, published in 1994, Jay Solomon went on to publish several more cookbooks, but he still makes a number of recipes from GG, this sandwich among them. When I mentioned to my neighbor and DCCC club member Sam Heffernan that the Chicken Teriyaki and Avocado Sandwich is one of the author’s favorites […]

Tortilla Casserole of Chicken and Poblano

I first learned of this dish, and the concept of layering tortillas with sauce, cheese, poblano chile strips, and chicken, a Mexican lasagna of sorts, from Carla Muñoz, a roommate from my Brooklyn days. (I owe a lot to Carla—she broadened my tequila drinking experience from just silver to reposado (rested) and añejo (aged), and […]

Spinach and Rice Pilaf with Chicken

This is Georgia Cone’s family recipe for Spanakorizo me Kotopoulo, a hearty one-pot chicken-and-rice dish evolved from the simpler, vegetarian Spanakorizo, or Spinach and Rice Pilaf. To make this version, you begin by browning chicken pieces and then proceed with the recipe as if making Spinach and Rice Pilaf, swapping the water or vegetable broth […]

Chicken Tikka Masala

 (Adapted) I made this recipe for Chicken Tikka Masala from Entice with Spice for the first DCCC potluck, where it was a big hit. This rich and creamy dish with an elegant balance of Indian spices is great for special occasions or when you feel like treating yourself to something indulgent. This recipe involves a two-step process, making it one […]




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