Search Results for chicken salad

Here’s another notch to add to a wall of recipes that includes the Cheeseburger Dumplings, Buffalo Chicken Dumplings, Broccoli Cheddar Dumplings, Apple Brown Sugar Dumplings, and the Hot Dogpling—stuff you don’t normally see in Asian pan-fried dumplings, or potstickers. Quintessential as they might seem in hindsight (my friends and I certainly feel that way after gobbling up panfuls of these pizza dumplings last night), they’re recreations of favorites in the name of dumpling fun. And fun is what’s on the menu … Read More

This month marks ten years since I’ve been writing this blog. Ten years of scribbling, cooking and ranting about not eating out. 607 original recipes, 60+ Reasons For Not Eating Out, scores of profiles, ruminations and home-cooking events totaling 971 posts. Dozens of Huffington Posts and writings elsewhere. Two books. And seven years and 279 episodes of podcasts on Heritage Radio Network. It’s been 10 years.

Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish using just fresh lemons in lieu of hunting down the proper stuff, and … Read More

It’s not as crazy as it sounds. You get one meaty duck leg (or two, perhaps from a whole duck that you want to separate the breasts from for a finer entrée another time), and then you roast it until it’s weak at what was once its knee-joints. Then you add it to some white wine and stock-enriched tomatoey sauce and let it cook until it’s melting to the touch even more.

I’m thankful for leftovers this week. A big day of eating has come and gone, and as usual, the fridge seems to be more full than depleted afterward. The prized item in this cache of Thanksgiving leftovers? The roasted turkey carcass. With it, the opportunities are endless. You can make a soup, or just stock to use for things like making risotto or braising vegetables. But along with that carcass—and with most leftover Thanksgiving meal caches—is plenty of leftover turkey … Read More

I’m not averse to wheat or gluten myself (knocking on wood), but I’m well aware of friends and general masses of folks who are looking for that delicious diversion from eating such products. So, for the crispy, crackly “crust” on a fish fillet, I crushed a grainy mixture of aromatic spices instead of looking to starch-based solutions. Then, since we’re creating such a textural complement to the otherwise tender fish, why not make fish itself the crusty crouton for a … Read More

This winter, I’ve been warming my home with the help of the oven. If your city kitchen is as cubicle-sized as mine, you might have noticed that things get pretty toasty very quickly every time it gets fired up. Suddenly, your hair is clinging to your brow and for a moment you mistake the sizzling sounds heard from the oven for your own sweat. In this hotboxed environment, I concocted a dressing for the root vegetables that were instead making … Read More

I like nibbling at cold chicken. Especially when there’s bone and skin and a deeply absorbed marinade in the meat. This dish was inspired by stealing bites of leftover chicken from the fridge. A little bit sweet, a little bit nutty, and very savory, here’s a wing to bring to barbecues this holiday weekend that you don’t even have to heat up.

Things are looking sunny side-up in Brooklyn. First a month of rain, then a scorching week of heat, now it’s clear and mid-seventies, and the first ears of sweet corn from local farms have arrived. All of which inspired this rather hearty breakfast (and, of course, the inspiration of huevos rancheros). But the secret ingredient of stinging nettles in the sauce, and the incredible eggs, were sourced from a grocery delivery startup new to NYC called Good Eggs. Read on … Read More

It’s hot enough to cook a hamburger on a car’s hood. But that’s probably not the kind of food you need right now, in 100-degree heat. The weather has become brutal in NYC, and it’s easy to use that suffering as excuse to lax up on good eating habits. But if you eat a lot of warming, acid-forming, heavy or greasy foods, too, the heat will only get worse… internally.