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chicken

Weekend Snapshots

Just a couple of photographs today. Skillet escarole Simmer escarole in lightly salted water; drain, then chop coarsely. Heat olive oil in a skillet along with chopped garlic. When garlic […]
Weekend Snapshots

Salade Parisienne, with Sauce Moutarde

Salade parisienne is a variable “salade composée”, what is known in American cuisine as a “chef’s salad” or “composed salad”. The ingredients are seasonal and can vary, depending on what […]

Arroz Caldo

I love Asian chicken and rice dishes, from congee, to Hainanese chicken rice, to bái qie ji. You can imagine my delight when I came across this recipe for arroz […]

Tuesday Snapshot

Bái qie ji (Chinese white-cut chicken) with Hainanese chicken rice Click here to view a large-size version of this picture. It looks like a bowl of chicken and rice. Looks […]

Salads For Dinner

Lamb’s quarters, also better known as pigweed, is a lovely spring green that when cooked has a flavor reminiscent of spinach. For tonight’s appetizer course, it’s paired with chopped Campari […]

From Market to Table

Sometimes, there’s nothing more satisfying than roast chicken. So simple, and so delicious. Roast poussin, spring vegetables, Chardonnay jus Sliced strawberries macerated with sugar, mint and fresh squeezed orange juice […]

Sripraphai

Click here for a review by former New York Times restaurant critic, Frank Bruni, in November 2004. Really good Thai food is difficult to find in New York City, although […]

Chicken Congee

There’s something transformative about a bowl of congee. To most people, it’s just rice porridge. Set a bowl in front of me, and it’s as if I’ve stepped back in […]

Poussin

In the United Kingdom, poussin (or less common coquelet) is a term commonly used by butchers for a young chicken, less than 28 days old at slaughter and usually weighing […]

Chicken Dinner

Sometimes simple is best. Roast chicken; sautéed peppers and green beans, Tuscan style; steamed rice and heirloom tomatoes Click here for a high-resolution version of this picture. One measure of […]

Leftovers 1

Chicken congee Toppings include: crispy chicken skin (inspired by the chicken buns served at Momofuku Noodle Bar), shredded leftover roast chicken, shallots and bacon fried in chicken fat, chopped scallions, […]