Yesterday afternoon I found myself locked in a tooth and nail battle with my computer. With the pressure of my latest post deadline looming, the computer would not cede an inch. Finally, I had a breakthrough and started editing pictures like mad. When I glanced at the time, I realized I had 45 minutes to get supper on the table and I had nothing prepared. This recipe for garlic-mustard skewers…
I’m still mourning the loss of my favorite honey garlic teriyaki sauce that is no longer available for purchase. When I pass the neatly lined up jars of prepared marinade on the grocery store shelf, I look longingly for my preferred brand. It’s not there. The company inexplicably discontinued this product and in spite of a great hue and cry from their loyal customers, it remained unmoved. But I’ve discovered…
Sheet-pan dinners are hot (pun intended) and for a very good reason. Who doesn’t want to put a freshly prepared meal on the table in an hour or less while skipping a tedious cleanup involving washing multiple bowls, utensils and pots? This recipe for balsamic sheet-pan chicken is from Dorie Greenspan’s wonderful cookbook, Everyday Dorie: the Way I Cook. Sheet-pan Balsamic Chicken with Baby Potatoes and Mushrooms Imagine coming home…
Pasta with salmon in teriyaki sauce has long been a family favorite, served for dinner or as an appetizer at holiday meals and parties. Homemade teriyaki sauce, with its dark, bold, savory, salty-sweet flavor coats fusili or rotini, a spiral or corkscrew shaped pasta. Because of its twists, fusili or rotini has grooves that are good for holding onto sauce. Topped with lightly stir-fried bell peppers and sugar snap peas…
I have a confession to make: I make the same recipe for grilled boneless chicken thighs almost every week. It’s a little embarrassing to admit, but I’ve never found a recipe that compared to this one in its ease of preparation and the deep umami flavor that it delivers. Seasoned with garlic, soy sauce and sesame oil, these chicken thighs taste like steak. This grilled chicken is so easy to…
Are you ready to make oven fried chicken, moist and juicy on the inside and crispy crunchy on the outside? I hope that the answer is yes. It’s easy, you can make a double recipe and freeze half of it to be baked at a later time. It’s mouth watering delectable fresh baked from the oven or eaten at room temperature the next day. …
In David Lebovitz’s book My Paris Kitchen, he describes eating the ultimate crispy and delicious rotisserie chicken bought from a vendor in the Bastille Market. Hot, perfectly spiced, with a crackling skin, this recipe was calling out my name from the first time I read it.…