chicken

  1. How to Be a Good House Guest

    UPDATE: THIS GIVEAWAY IS CLOSED A while ago, I wrote a post about how to be a great host, so I thought it was time to follow up that post with a few tips for being a good house guest. One of my cardinal rules for staying at someone’s home is traveling light. I don’t Continue…


  2. Chicken and Scallion Dumplings: The Effortless Way to Entertain

    It seems rather ironic that I am sharing a recipe with you today for chicken and dumplings. Why? Well, after a frigid, season-long winter this summer, the Bay Area–and San Francisco, specifically–is finally experiencing some actual HEAT. That said, while I have spent my summer eating hearty winter meals, I’m in a place where all Continue…

  3. Morrocan-Style Chicken Pie (B’stilla)

    B’stilla. Now that’s a word you’ve probably never heard before (perhaps I’m being presumptuous). Until a few years ago, it certainly wasn’t a dish I was familiar with. But I’ve quickly learned to love it, and finally, finally attempted to make it at home. To be clear, this is not the traditional Moroccan dish made Continue…

  4. Roasted Sumac Chicken Atop Pita and Onions

    Have you started making your New Year’s Resolutions yet? I haven’t, but I know one thing: good cooking/eating is at the top of my list for 2010. If you’re like me and have overeaten and overloaded on cookies/candies/gingerbread lattes this past week, you’re probably looking for something light, not too fussy and maybe even a Continue…

  5. Poached Chicken Soup, December

    Gluttony might be one of the seven deadly sins, but on Thanksgiving day and the few days thereafter, we all seem to be forgiven (or at least try to forgive ourselves). As we gorge on every delicious indulgence, we tell ourselves that come Monday, we’ll hit the gym and lunch on salad to make up Continue…

  6. Chicken & Brown Rice: The Surprise Frontrunner

    I like a one pot meal. It’s no wonder I’m really into soups, stews and ‘bowls’ of all kinds (brown rice, bulgur, couscous). There is something so homey about creating a meal that blends together a melange of ingredients that create a wonderful whole out of many, many different parts. Today I’m bringing you another Continue…

  7. A Simple Chicken Tagine, With Chickpeas and Mint

    Traditional tagines are often made with meat (lamb, chicken), and take advantage of a wide range of aromatic ingredients (from preserved lemons to apricots, mint to lemon and almonds). A tagine is essentially a slow-cooked Moroccan braise that is prepared in a heavy ceramic clay pot with a triangular top (a Dutch oven, of sorts). Continue…

  8. A Spring Awakening in A Chicken Soup

    San Francisco is finally, finally seeing some warmer weather. We haven’t had the worst of winters, but I’m always happy to bid adieu to rains and chilly temperatures (even if they’ll come back every once in a while). Spring to me is an awakening. A lengthening of the days that extends into late evening glasses Continue…

  9. Experimenting with New Parts of Chicken

    I swear I don’t just eat chicken. It’s just that, lately, I’ve been on this kick of trying to do new things with it. And every time I try something different, I get excited by the fact that you can make chicken pretty diverse. I love love love me some Moroccan food. Typically, I feel Continue…

  10. Just A Weekday Dinner

    I’m always looking for new ways to switch up my chicken routine. You know what I mean–same ‘ol, same ‘ol. I think that chicken is a super versatile protein–if you switch up the routine. I fall victim to the same, grilled chicken with lemon and oregano system, so I was looking forward to mix things Continue…

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