The Kitchn Archive: Mar 19, 2014

Last year Emma declared 2013 the year of the chicken thigh, but I think this sentiment still holds strong for 2014. Yes, chicken thighs have more fat in them than chicken breasts, but that’s what makes them so easy and wonderful to use in recipes. Chicken thighs also tend to be a little cheaper at the grocery store, so they’re perfect for delicious yet affordable weeknight meals. What’s not to love? What are your favorite recipes that use chicken thighs?

Rye whiskey is having a remarkable comeback. After many years of relative obscurity, domestic demand for rye is surging, and the reason for its somewhat sudden and unanticipated popularity is the same reason I’ve included it in The 9-Bottle Bar: a good rye whiskey mixes superbly in cocktails. After briefly introducing all nine of the bottles in our arsenal last week, we’re now taking an in-depth look at what makes rye whiskey a useful addition to any small-yet-mighty home bar.

We all have busy nights where it’s tough to cook dinner after work, but jaudre has an even more challenging issue: she needs to come home, make dinner, and then be somewhere else quickly in the evening. Do you have any dinners that are especially good for these squeezed-in mealtimes? My “problem” with making dinner is, three nights in the week I have to be somewhere else by 6:00 p.m. or 7:00 p.m. That makes dinner preparation, cooking etc. a little challenging.