Chicken Tricks and Tortellinis
An in-depth guide to a basic roasted chicken, complete with my sure-fire gravy, crockpot chicken stock made from the carcass, and chicken soup with homemade tortellini.
An in-depth guide to a basic roasted chicken, complete with my sure-fire gravy, crockpot chicken stock made from the carcass, and chicken soup with homemade tortellini.
An introduction to green (or fresh) garbanzo beans, and a recipe for prosciutto-wrapped chicken with sun-dried tomato sauce.
A savory chicken and potato stew, laced with leeks and greens, and flavored with Dijon mustard. Perfect fare for fall and winter weather.
Tasty tilapia from Asia to Italy: Five-spice tilapia with ponzu sauce and veggie-fied garlic noodles; and tilapia piccata over sun-dried tomato couscous.
Fresh salmon is roasted whole, then transformed into a host of leftovers: Fillets served with green onion sauce and lemon-scallion rice, salmon frittata with corn and peppers, and dilly salmon-potato hash with shiitake mushrooms.
Court bouillon, a French poaching liquid full of vegetables, flavors halibut for a light summer meal, then transforms into a slightly more hearty chowder the next night.
A quick pasta dish comprised primarily of pantry staples.
Roasting cauliflower makes it both tender and nutty. My soup enhances that flavor with aromatic thyme and the tang of white wine.
I love the combination of tomato, cream, and bacon, and oddly enough, it pairs beautifully with shrimp.
I made veal saltimbocca for dinner tonight with three veal cutlets. I had a partial package of prosciutto leftover, so it was a good opportunity to use it up. I also did two sage leaves…
A sweet and mildly tangy vinaigrette highlighting pears.
This was the second time we’ve made these pork chops and they are really luscious. They do best with bone-in chops, as those stay moist longer than the boneless ones. We’ve served this with a…