Appetizers, Snacks, and Sides
- Grilled Mojo-Marinated Skirt Steak
- The Best General Tso’s Chicken
- Cheesy Grits With Sautéed Ham and Kale
- Coconut Rice With Chicken Thighs
- Easy Stir-Fried Beef With Mushrooms and Butter
- The Best F&$king Grilled Chicken Sandwich Ever
- Slow Cooker Ropa Vieja With Black Beans and Rice
- Chicken Schnitzel
Nguyen Tran, an ambassador of the underground dining scene in LA, held two cannabis pop-up dinners back in 2012 along with renegade chef Laurent Quenioux. The restaurant Starry Kitchen, which he runs with his wife, Thi Tran, started illegally in an apartment. (more…)
Welcome to Slow-Cooker Sunday, a new feature to inspire you to plug in and chill out on what should be the laziest day of the week.
This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatan. It’s one of my favorites for Slow-Cooker Sunday. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laidback. This spicy pulled pork is great on toasted french or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro. (more…)
Editor’s note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I’ve never understood why people go gaga for chicken breasts. In my mind, they’re pretty blah. I mean, sure, you can make the best of them, but why choose breasts when juicier, more flavorful thighs fare better time and time again, especially when you pair them with big, bold flavors? Which is exactly what we do with this dish—chicken is slathered in a wild mushroom and crème fraîche mixture and roasted in a garlicky wine and vinegar sauce alongside olive-stippled fingerling potatoes. The end result is nothing short of luxurious.
Frankly, chicken thighs are pretty forgiving, which is to say they’re hard to screw up. I opted for boneless ones because they leave a natural cavity in which to add your stuffing. If all you have is bone-in thighs, you can bone them yourself using this guide. As for choosing skin-on versus skinless, I find skinless chicken is easier to roll—that skin gets slippery. You lose crisp skin and the insulating effects of cooking with skin-on, but it’s a trade-off I’m willing to make for convenience’s sake. (If you want to go the skin-on route, though, by all means do! Just make sure you first sear your meat skin-side down.)
Wild mushrooms improve in flavor with some cooking to drive off their excess moisture. I cook mine in olive oil, seasoned with just a bit of salt and pepper, then add richness and tang with some creme fraîche. The whole mixture gets rolled into the chicken thighs and secured with a bit of twine.
I roast the potatoes in a mixture of olive oil and vinegar, which helps flavor them deeply, but there’s a little issue: Vinegar can prevent the breakdown of pectin, which mean that potatoes cooked in vinegar take far longer to roast. The solution is pretty simple though; just throw the potatoes in the oven while you make the mushroom mixture and stuff the chicken. They take about 40 minutes of cooking on their own to soften to the point where they can finish alongside the thighs.
Once the potatoes are par-cooked and the chicken stuffed, I sear the chicken in a large skillet, then push it off to the side and add the potatoes along with red peppers, garlic, olives, wine, and thyme. It goes back into the oven for a happy commingling of flavors. A final swirl of butter and dash of fresh-squeezed lemon juice seals the deal.
It looks great coming right out of the oven, but you’ll want to wait about 10 minutes for the chicken to rest before diving in. If you can wait that long, that is.
About the author: Jennifer Olvera is a veteran food and travel writer and author of “Food Lovers’ Guide to Chicago.” Follow her on Twitter @olverajennifer.
Reviews and First Looks
- Flushing’s Excellent Fried Chicken and Fried Rice (NYC)
- Quintessential Brunch Comforts at The Radler (Chicago)
- Brunch at Five Leaves is Worth the Wait (NYC)
- Rock the Footlong Hot Dog at Chuck’s: A Kerry Simon Kitchen (Chicago)
- For Creative Biang Biang Noodles in Boston, Head to Mei Mei
- Come Early and Come Often to Chief O’Neill’s Sunday Brunch Buffet (Chicago)
- Cent’Anni’s Homemade Pastas Need Work (NYC)
- American Diner Classics Still Done the Old Way at Central Kitchen & Tap (Chicago)
- Flipping Out for Filipino “Flip Sum” at Isla Manila in Seattle
- French-Vietnamese Fusion Done Right, a Soho Gem in Rouge et Blanc (NYC)
- At Bottlefork, Kitchen and Bar Make a Two-Way Street (Chicago)
- We Try Everything On Taco Bell’s New Breakfast Menu
- Massive Tortas at Doña Torta in Little Village (Chicago)
- 13 Fantastic Fried Chicken Sandwiches in Chicago
- Tuna Melt at the Palace Grill Sandwich Shop (Chicago)
- Bacon Brownie at Nose Dive in Greenville, SC
- Cambodian Flavors Meet Belgian Chocolate at The Shop in Phnom Penh
- Easter Treats From Epicerie Boulud: One Classy, One Whimsical (NYC)
- Ciao Bella! Cupcake from Sift, San Francisco
- We Try Four Exclusive Peep Flavors for Easter
- Park Slope’s Best Ice Cream Shop Makes Great Cake, Too (NYC)
- Williamsburg’s Patisserie Tomoko Offers a Lovely Three-Course Dessert Prix Fixe (NYC)
- Runner & Stone’s Chocolate-Almond Croissant is Sublime (NYC)
- A Popcorn Sundae and Creamsicle Pie at North End Grill (NYC)
Guides and More
- French Louie’s Ryan Krieger’s Favorite Bay Ridge Restaurants (NYC)
- The Best Food to Eat Around Yankee Stadium in the Bronx (NYC)
- Washington, DC Cheap Eats: 10 Great Dishes Under $10
- The Best Affordable Lunches in Midtown East (NYC)
- The Best Delivery Snack Packages in the U.S.
- Where to Eat a Pre- or Post-Theater Dinner in NYC (Our Updated Guide)
- Where to Buy the Best Macaroons in New York City
- Epic Wait at Taverna Kyclades? Where to Eat Instead (NYC)
Thinking about current obsessions on the Chowhound General Topics board reminded me about a recipe I saw last year that I really wanted to make: Brussels Sprouts Kimchi. This is my first attempt at making kimchi and already I’m jumping off course, making up my own variation of Chef Jon Churan’s recipe before even trying it. I couldn’t find gochugaru (coarse Korean red pepper powder) so I used togarashi (Japanese sansho and seed powder). My personal current obsession is springtime green garlic, so I’m using that in place of the onion and scallions in Churan’s recipe. (more…)
This week we ate frozen custard, waited too long to take out the garbage, made a gajillion deviled eggs, and more. (Plus some cat action! But no dog action.)
- 13 Fantastic Fried Chicken Sandwiches in Chicago
- Come Early and Come Often to Chief O’Neill’s Sunday Brunch Buffet
- The Brunch Dish: Cicchetti is Off to a Stellar Start
- American Diner Classics Still Done the Old Way at Central Kitchen & Tap
- South Side Eats: Massive Tortas at Doña Torta in Little Village
- A Sandwich a Day: Tuna Melt at the Palace Grill Sandwich Shop
- Check out Chicago Magazine’s List of Best New Chicago Restaurants
- Rock the Footlong Hot Dog at Chuck’s: A Kerry Simon Kitchen
- At Bottlefork, Kitchen and Bar Make a Two-Way Street
- The Brunch Dish: Quintessential Brunch Comforts at The Radler
Editor’s Note: Weekend Baking Project serves up popular existing recipes from our archives.
Why am I making this Lemon Chiffon Cake this weekend? Because it’s Easter, and I need satisfying yet light dessert that will compliment the trays of cookies that will also be gracing my family’s holiday table.
We’re serving brunch this year, which means a light dessert is especially welcome. This cake is literally that—whipped egg whites lighten the crumb and make it springy and airy, almost like an angel food cake.
I like to serve this with a homemade berry sauce to compliment the tangy lemon flavor. For presentation, I use the recommended tube pan and, after inverting it onto my serving platter, I fill the hole with fresh berries and dust the cake with powdered sugar. Beautiful, simple, spring-like.