I have a few weeknight dinner options in my back pocket that are a guaranteed success. If there's chicken sausage, a rib eye, or teriyaki-marinated pork tenderloin in my refrigerator, then I can have a delicious meal on the table in 30 minutes or less. It is easy dinners like these that usually remind me why less is often more.
By now it's probably safe to assume that you've heard of the famous Zuni Roast Chicken. Considering the viral nature of the food blogging world, who hasn't?! I've tried it and it's fabulous, but I'm not going to lie: I just don't always have the time to put that much effort into dinner. (Please tell me I'm not the only one.)
Last week I spoke on a panel with my friend Melissa Clark at the International Association of Culinary Professionals conference in New York. The topic was recipe voice. As I was considering what I might say, I asked myself what it is that I hear when I read a recipe and what I want my readers to hear when I write one. I immediately thought about Judy Rodgers' book, The Zuni Cafe Cookbook, and how it was her recipe voice that first caught my attention as something unique: it was playful, breezy, sometimes annoyingly lengthy, and full of wit and memorable lessons, particularly her five-page recipe for roast chicken.
In great anticipation and excitement for a sunny spring, we've been chatting about entertaining and parties a bit more than usual on The Kitchn lately. This past weekend instead of traditional Easter fare, we made meatballs at my house. Meatballs are so fitting for any party that I had to share them with you today.
Q: Tthis will be my first try at making duck (from frozen). The recipes and techniques need to be usable for Passover, which requires no yeast or yeast products. This knocks out many readymade dressings, stocks, and spice mixes. Also, my daughters and myself have horrible reactions to corn and corn products.
Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds of shredded pork and freeze it, then dole it out for weeknight meals. Or make some shredded beef and serve a crowd. Today, let's talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork. Here's how to make a batch of tender and delicious pulled chicken in the oven — or your slow cooker!
The whole rotisserie chicken found in many supermarkets and delis is ubiquitous and commonplace, but I'm still a fan. I think it's a delicious and economical way to bring protein to my table. And when I know I'll be cooking for myself over a period of several days, I can make that bird last down to the last wing bone! Read on for my five day rotisserie chicken menu plan.
I've been in the middle of a crazy recipe organization spree, which has included weeding through years worth of magazine tear-sheets that I've obsessively filed in color-coded binders, complete with plastic page protectors and printed labels. It's one of those systems that makes me feel on top of the world when I'm keeping up with it. But when I'm not, let's just say it's not pretty.