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Chicken teriyaki from Ivan Ramen

Despite taking that unexpected break from this project back in July and August, I’m actually really, really close to my goal now of making something from all of my cookbooks. Per the spreadsheet I’ve been using to track my progress I’m now 93% of the way there, and I only have seven books left to go before I’m finished. Most of this was due to me returning to this project with a vengeance in the last couple of weeks, and I’ve since flagged stuff to make in every single remaining book so I have a plan–I just have to figure out when I’m going to make everything.

One of the hopes I had for this exercise was to be able to introduce new recipes into our repertoire, because we had been leaning hard on old favorites a bit too frequently lately. My big hope was to find a few new ideas on what to do with our weekly boneless chicken thigh staples, because as I alluded to in my last post I had been resorting to throwing them on the Griddler and then tossing them with some sort of mango salsa or herby pesto. A fine idea to have, of course, but also kind of boring after doing it too frequently. Read More

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Spicy Broiled Chicken Brushed with Honey and Apple Cider Vinegar

While usually I’m really, really on top of my meal-planning game, there have been a few errant days where not only do I fail to think of a dish before we go to the store, but I’ll realize the day that I need to cook that I have zero ideas in mind. When this happened a few months ago I started Googling to see what I could whip up with what we had in our pantry. (Protip: have a well-stocked pantry for such emergencies as these.) Pretty quickly I stumbled on a Cooking Light recipe for spicy broiled chicken thighs that looked really good and extremely easy to make, so I bookmarked it and made it that night, using onion powder for garlic powder as we had plenty of the former and none of the latter. (I’ve since rectified this, naturally.) Read More

Garlic chicken/pollo al ajillo

Garlic chicken/pollo al ajillo

Over the years I’ve acquired many, many Spanish cookbooks but one of my eternal favorites was one I bought way back in the day on a whim at Crate and Barrel: Spanish Country Cooking. (Yes, I paid retail for it.) I’ve written about it here before in singing its praises for inspiring one of my favorite soups and a fantastic bass recipe fried in pancetta, but probably my favorite recipe to cook from it is a simple garlic chicken number that I’ve loved for years but never shared with you. Well, that stops today, because it’s too good not to enjoy, and when paired with a side salad you won’t feel like you’ve abandoned your resolve to eat a little lighter if you so choose. Read More

Parsley-Sage Pesto-Rubbed Chicken Thighs

Parsley-Sage Pesto-Rubbed Chicken Thighs

Is there anything better than coming home and making something tasty for dinner after a few days on the road for work? I had a whirlwind two-city trip over three days last week, going to focus groups in Atlanta and Chicago with barely any time to realize where I was each day since I was sequestered in the dark back rooms of each facility. I was able to get out and about a bit during a three-hour break in the afternoon while in Chicago, giving me enough time to run a few errands and get some fresh air and sunshine before going back into the darkness for the rest of the day and evening. Read More

Chicken Thighs with Lemon-Basil Sauce

It’s hard to believe that July is winding down already, but then again so much of it passed by in a blur. I’m grateful that we’re still slightly less scheduled for August (just one weekend trip planned) but instead I’m taking on the rather enormous task of pulling together a 35th birthday party for Michael just under a month from now. We’re not new to hosting larger affairs–back in New Haven we hosted an annual Hall Benedict Food and Wine Classic every fall–but it’s frankly been a long time since we’ve been host to more than four or five people at a time and frankly, I’m a little scared. The only way to handle this (at least for me) is to make a ton of lists, so I now have a Google Sheet spreadsheet populated with everything from menu ideas to guest lists and timelines so I can figure out what I’m going to do on the days leading up to the big day. Read More

Grilled Chicken with Warm Salsa Verde

Hubris is a funny thing: leading up to our move, we didn’t do much in the way of packing because I think we were feeling a bit superstitious about all of it, and so the most I did was clear out two closets’ worth of boxes and other assorted items and move them downstairs so that they would be ready to go come that Friday afternoon as soon as we had the keys. Those were quickly transported downstairs in short order, and that started what seemed like a marathon three-week push to wrap, pack, and move all of our possessions one measly floor down in our building. We squeezed in some painting too–just a few accent walls for now–along with two trips to IKEA, but in the end we were mostly moved out by the last week in April and so we had a little time to make sure we hadn’t missed anything. (We did: an old robe I had on the back of our bathroom door was kindly left at our new door by the listing agent for the old one.) It was exhausting, but ultimately pretty satisfying, work. Read More

Marinated chicken thighs in the style of Craft.

About a week ago I found a link to an article on the myth of easy cooking–in it the author claims that cooking for the most part isn’t very easy or fast, and with so many ways of ordering food made available to us, sometimes it’s simply much, much faster to get some relatively-wholesome food via Seamless or similar. On one hand, she’s right because if you did take her approach and stop at the market every day for ingredients and then set down to cook them when you got home from work, it would take an enormous amount of time. Read More

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