Crispy Baked Wings 3 Ways | Chicken Wings. Nothing is better on Super Bowl Sunday. Nothing. But what makes these such a game day hit, is that they are super easy to whip together. All they need is some science magic, a quick bake, and voila! You have crispy wings, with no frying fuss. Trust our home team on this one – put these on your football menu and you’ll have a winner. It won’t even be close…Details
Crispy Roquefort Mac & Cheese | Want to know what makes the 4th of July even better? Believe it or not, besides overly-patriotic Toby Keith songs and chest bumping a beer-toting stranger, there is a way. And it comes in the form of elbow macaroni and cheese.
Keeping with the Independence spirit, we decided to once again accept a helping hand from the French (they actually bailed us out during the revolution), and smother our noodles in their Roquefort blue cheese before we tossed it all with good ole’ US of A crispy chicken thighs.
This is a special one. Perfect for the family. Perfect for celebrating America (and your chocolate labrador).Details
Jamaican Chicken Tenders | This is not a joke. When I was a kid growing up in the mean suburbs of Massachusetts, I used to eat so many Tyson chicken tenders that I actually wrote the company to thank them. Seriously, what kind of weird kid was I? Breakfast, lunch, and dinner. I never missed a beat so I know my tenders. But as I grew up, I wanted to make an adult version that wowed a crowd and REALLY reinvented the classic tender. This recipe is it – and to celebrate we added a little international flare, fried cheese and ultimately put four recipes into one! It’s tenders gone wild. You better be hungry.Details
Champagne Chicken Teriyaki | Oh, the infamous Teriyaki (or how we say it, TERIAHHHKEEEE, as we karate chop the air). A staple in the Asian food courts. It needs no introduction. We’ve all met it. But surprisingly not many people know what’s in it. Are you ready for the super complex formula? Soy sauce + booze + sugar. Tough right? Sake usually fills the booze role, but since we don’t want you getting bombed and Ubering it to your kid’s soccer game, we replaced it with mirin, a gentler cooking wine…wait a minute, I take that back. We also add champagne and marsala, so I guess get Uber on speed dial after all. Heck while we’re at it, why not throw in our other favorite ingredients from the East side – gochujang and hoisin. This is the Panda Express to flavor city.Details
Crispy Chicken Marsala + Creamed Spinach | Practically all the chicken marsala recipes you’ll find will tell you to flour skinless chicken breasts and smother them in a cream sauce. So guess what? We don’t do that. There is more flavor to be found elsewhere on our friend the chicken – particularly the thigh. The best part is, if you leave the skin on there is no need for any extra flour to help you get it crispy. And when it comes to the cream, rather than drowning our bird in it, we compliment the dish with a side of creamed spinach. This is a tasty twist on a classic…that you never know, might just become the new norm for chicken marsala.Details
Demi-Glace Chicken Scallopine with Olive Polenta | Hailing from the Italian countryside comes the Scallopine! A breaded chicken (or veal) dish that is pan seared to golden brown and usually served with a tomato or wine sauce. But those sauces are too boring for us. It’s like taking a bus to prom when you could take a limo. We like limos so we made a spiffy demi-glace sauce instead, that takes this chicken from 0 to 60 in no time…Details
Caveman Drumsticks in Potato Porridge | Want a simple down-and-dirty chicken recipe that will blow your socks off? Of course you do! So here she is. Drumsticks – easy to handle and easy on the wallet – that we give the caveman treatment. That is, we make them look like they are grilled over an open flame. But wait. It’s a trick. We don’t grill them, oh no we don’t. We make cooking them even easier by just tossing them in the oven after we coat them in a sweet & spicy honey and gochujang glaze. And then the caramelization begins, as the sugars cook down and give you a gift of charred deliciousness and crispy skin. Don’t forget that crispy skin!Details
Serrano-Butter Chicken + Gremolata | We are begging you – please do not buy one of those preroasted chickens at the grocery store. EVER AGAIN! Save your money (and your taste buds) by roasting your own. It’s so silly easy and you should never be intimidated by buying whole chickens. All you really need to do is give it a rinse and toss it in the oven for an hour or so (depending on how fat your bird is). And the best part is you can add a ton of flavor with just a few simple ingredients. And what do you know? That’s exactly what we do here…Details
Lemon Chicken Piccata + Reverse Hollandaise | It was the best day ever. It was summer. I was sitting at a small white table under the shadows of a tomato orchard, at a cliff-side restaurant on the Amalfi coast. And what was on the plate of food in front of me? Veal. A Veal Piccata to be exact. It was simply ridiculous. Full of lemon and fresh flavors. I could have had 15 of them. This recipe is a nod to that experience, to that place, that I would sell my soul to get back to (well not really, but you get the idea).Details
Crispy Cheesy Chicken in Lime Gravy | We love chicken. We make it a lot, so we like to think if there is any ingredient we’ve mastered, this is it. In our opinion there are two ways of cooking chicken that are far superior to any other methods: quick-searing and roasting. In this recipe, we…Details
Braised Chicken in Tomato Cream | We make a lot of chicken. We know it inside and out. We cook it every which way. And even after all the fancy preparations, the simplest approach always churns out the best eats. And that’s what we do here. This our spin on Poulet Provencal – a French recipe…Details
Crispy Airline Chicken | If you’re a reader of this blog, you know I tend to reminisce about my glory days as a member of the Sharks growing up in the mean streets of Boston. Ok that’s a joke, I never joined a gang and I grew up in the suburbs, but we did get into the city to see the sights once in a while. And one of those sites stands proud at Park Plaza, the old Hotel Statler. And you know what this place was famous for? Its fancy “Statler Chicken,” which was a chicken breast with the first wing joint attached (aka the drumette). Soon it became a hit, and the airlines started serving them up in the 60’s when people thought it was ingenious to smoke on planes, and that’s how they adopted their better known name today, the “Airline Chicken.”Details