Once strictly the revered centerpiece for special winter holidays, turkey now joins table fare year round, especially as ground meat. Low in fat and mild tasting, it fulfills the need for protein without offensive calories or gamy taste. As such, though, it can be perplexing how to make it appealing rather than just bland. Fortunately, turkey … Continue reading Turkey and Pine Nut Meatballs with Cranberry Ancho Chili Topping
The Cantonese have a technique for cooking a whole chicken by briefly simmering then steeping it awhile to finish the cooking. In Chinese, it’s called “white cut chicken,” a visually apt description. It’s a favorite method for cooking a whole chicken whose meat is to be used in soups and mainly-vegetable compositions. Here, the skin … Continue reading Steeped Chicken
Barbecue chicken is an American classic of summertime cooking. Perfectly done, the meat is moist and without pink inside, the skin lightly charred and crispy outside, and succulent from top to bottom. That takes some (easy) fussing over as the pieces are turned often to allow charring and prevent scorching. For the sauce, he used … Continue reading Romancing Summer: All-American Homemade BBQ Sauce for Chicken, etc.
Currying, or spicing, meats, fish, and vegetables has a long history in cooking. There is archaeological evidence found in the Indus Valley of pounded spice blends to flavor foods dating from 2600 bce. Today, curries made with coconut milk are popular along the coastal regions of India and into Asia and Southeast Asia, especially Cambodia, … Continue reading Green Curry Chicken Thighs with Cauliflower, Nettles, and Toasted Rice