From Scratch

It’s easy to pinpoint when American foodies re-discovered brining and, specifically, brining Thanksgiving turkeys. It was October, 1993 when then-new Cook’s Illustrated published (in the issue dated November) Pam Anderson’s report and enthusiastic recommendation about brining after having roasted more than 30 turkeys. It was the talk of the day, especially in the very different […]

Lemon Herb Chicken is a descriptive name, but this dish is really called Juan’s Chicken. Juan is my friend who made the pop-up recipe calculator possible and since I can’t repay the favor with coding — I know enough to be dangerous — I moved to safer ground, the kitchen, and came up with this.
I […]

This is another quick and budget-friendly meal from the collections Food & Wine assembled recently. It’s quite good and certainly nutritious. I halved the recipe with no problems and unused tortillas went into the freezer, where they will keep for a month or two, well-wrapped, so I can make this again.
I streamlined the method, cooking […]

One reason I went to pastry school was to learn how to make puff pastry, which intimidated and intrigued me from a young age when I saw how many pages Julia devoted to it in Mastering. It’s really not difficult, but we’re not going to make it for this recipe. Instead, I created this when […]

As much as I love chicken adobo, I rarely make it in summer. Instead, I make this simple and eye-catching chilled chicken and pasta salad that has some of the same flavors plus the added dimension of a touch of sesame oil.
Even though the price of wheat is up substantially, pasta is still an economical […]

We usually think of this type of dish as French bistro fare and it is, but this one’s Italian, from Lombardy — its proper name is pollo all’ aceto — so the often-used shallots and thyme are not present. It’s every bit as delicious as its French counterpart and just as simple, now that I’ve streamlined […]

This spice rub is the companion recipe to Pineapple Salsa and can be used when grilling chicken, turkey or pork indoors or out. It’s a keeper for me, for a couple reasons.
Sure, we can buy spice rubs but like taco seasoning mixes, they tend to have more sodium than anyone needs when eating sensibily. Like all […]

It’s not hyberbole. This really is the best marinade recipe I’ve ever used. It’s also a recipe for chicken fajitas, but I love the marinade so much I often use it on its own. 
This gets raves. The herbs are right, the acids are right and the chicken is moist and delectable whether it’s grilled outdoors or […]

Nothing racy here, just chicken thighs, and their name’s a bit of a misnomer because they’re flavorful but gently seasoned.
I mentioned a few days ago that I’ve been cooking with ginger and this was on the “to try” list. It’s another winner from Perdue and uses a touch of chili powder and some cumin along […]

A friend and I came up with this quick and easy recipe a couple years ago, when we decided to cut back on carbs and lose a little weight. A little is all we lost — how does anyone go weeks without fruit? — and it wasn’t lost for long, but I still enjoy this […]

I’ve made this recipe for more than a decade. It’s another one that’s super-easy with a handful of ingredients that deliver a lot of flavor. Better still, it’s high in protein, low in calories, fat and carbs and is easy on the budget. 
It’s from Mitzi Perdue’s chicken cookbook. She’s an expert on poultry and ways to […]

I can’t help but love a recipe that’s quick and versatile, although in this case the versatility was accidental.
The original was in Self magazine and it’s a delicious, simple version of chicken breasts simmered in an herby, lemony sauce. I had leftover sauce which I used the next day on pasta and, hey presto, I had a […]

For me, few thing are homier on a cold winter day than a bowl of hot chicken noodle soup. It’s easy and quick to make and so adaptable to individual tastes or what’s on hand; canned soup just doesn’t compare.
I don’t think I’ve ever made chicken noodle soup exactly the same twice. A pinch of this, a […]

In the comments following my post on gravy thickeners I mentioned using ground nuts to thicken some soups and stews. This is another dish that uses nuts to thicken its sauce and it’s one I could eat every week. I love curry. It’s a wonderful cold weather meal and simple enough that it’s perfect for this […]

Adobo is both a seasoning — you’ve probably seen it at the market — and a national dish of the Philippines. With the latter, it’s a tangy soy braise of chicken or pork, and like most of my favorite dishes it consists of a few good ingredients, simply prepared. The sum is greater than the parts.
When […]