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 these wings, and I got greedy. Oh Tuttle Publishing, would you please grant me permission to use yet another recipe on the blog? Because of their generosity, I present you with the best-ever chicken wings. They are hot and (more…)

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 Jerusalem by Yotam Ottolenghi and Sami Tamimi; and hot chicken, a type of spicy fried chicken found in  (more…)

Without intending to write a follow-up to my last posting on heirloom seeds, I’ve done so with this story, which deals with the other h word—heritage breeds.

A couple of weeks ago, after having done the work of making a double batch of David Leite’s Amped-Up Red Pepper Paste as well as his Piri-Piri Sauce, both in his cookbook The New Portuguese Table, I decided to make two poultry recipes that would highlight their flavors.

I started with Leite’s Quick Weekday Roast Chicken with Potaotes. The chicken is (more…)