Vegetable forward, feel good food
This recipe is a perfect dairy free alternative to the buttermilk brined chicken I posted a few days ago. The coconut milk and lime juice combo penetrates the chicken to create ultra luxurious and moist meat, and the chili crisp adds some irresistibly subtle heat. Serve with lots of fresh herbs and lime wedges for…
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There are a million and one recipes for “the best” roast chicken. Over the past few years, I have tried a lot of them, and this guide combines my favorite techniques to form, in my opinion, the best of the best. A little buttermilk brine ala Samin Nosrat, spatchcocking the bird and making a backbone…
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Ok, boneless skinless chicken breast is NEVER a first choice for me, but this is seriously the easy weeknight dinner of my dreams! It’s healthy, satiating (lots of protein and a little cream for fat), uses ONE PAN, and gives off low key tikka masala vibes with minimal effort. The trick is pounding the breasts…
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I picked up some tamarind paste from the grocery store this week and I thought it would taste really good on some grilled chicken. THEN I thought… you know what else uses tamarind? Pad Thai! And thus, pad thai chicken was born. This recipe is as easy as finding tamarind paste. Once you have the…
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Black vinegar is one of my all time favorite ingredients. It’s tangy (but not as acidic as other vinegars), with lovely, rich caramel undertones. Here, I take one of my favorite techniques for braised chicken thighs, and use the black vinegar instead of white wine. It’s perfection! Serves 3 Ingredients ¾ cup black vinegar ¼…
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This is my technique guide for making fool proof, super juicy, crispy skinned chicken with whatever you happen you have on hand. Bone in, skin on, dark meat chicken is the only real requirement here. The rest up to you! Ingredients Bone in, skin on, dark meat chicken. Thighs, whole legs, or drumsticks. 1/2-1 cup…
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