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We love the convenience of one-pan dinners. This one, from Good Eggs, makes yogurt-marinated chicken with spring veggies. If you marinate the chicken two hours before (overnight, it takes just 15 minutes to prepare plus 8 minutes to cook. You should make the yogurt sauce at the same time. Note that with chicken, dairy-based marinades,…
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Our neighborhood Thai restaurant closed on December 31st, victim to a(nother) heartless New York City landlord. It left us without our weekly supply of tom kha gai—and at the start of National Soup Month, no less. Tom kha gai, literally “chicken galangal soup,” is a spicy and sour hot chicken soup with coconut milk. In…
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[1] Poaching salmon is the easiest way to enjoy moist, tender fish, without cooking fish aromas. Here’s a recipe from Cooking Light. [2] Our favorite way to make beef tenderloin is to poach it. Here’s a recipe from Martha Stewart. [3] If you make chicken in a pot, or chicken soup with pieces of chicken,…
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A salsa with something special: blueberries! Photo courtesy BlueberryCouncil.org. July is National Blueberry Month, and the price of the little blue nuggets should be at its lowest. In fact, experts recommend that blueberry lovers with lots of freezer space buy and freeze them to enjoy in winter. (Freezing tip: First freeze the berries in…
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Rare-cooked salmon with blueberry sauce, couscous, pattypan squash and zucchini. Photo courtesy Munchery. One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know…
Continue reading “TIP OF THE DAY: Fruit Sauce For Chicken & Fish”
