We’re entering the cozy season, which means kitchen projects. All-consuming, borderline crazy, overly involved cook-a-thons that delight and terrify in equal measure. You’ll laugh, you’ll cry, you’ll question your resolve and sanity. They’re just a great time. So even though summer isn’t quite over and done with, I thought I’d get a headstart with this Miso Tahini Ramen. The broth is from scratch, the tare (we’ll dig into that later) is from scratch, and you better believe the noodles are too. No corners were cut, no time was spared, and you know what? That is exactly how I wanted it. So roll up your sleeves, and unwind your soul because this recipe calls for some grade A kitchen puttering.
Since the pubs closed about 8 million years ago, Bae and I have been trying our best to create at-home pub nights whenever possible. We try to have a variety of our favorite beers on hand and together we devise a pub-ish menu. One night it might be nachos, while another could be burgers. Fish and chips have made an appearance and so have homemade potato chips. But thus far, our favorite at-home pub creation has to be these Dill Pickle Chicken Fingers with Ranch Yogurt Dip. They hit the spot like no other and I have to say, they may be the best chicken fingers I’ve ever had.
I’m not usually a source for hit-the-kitchen-running recipe ideas. I prefer to keep things chill, methodical, and occasionally, blissfully monotonous. Meditating on the vastness of the universe while pleating dozens of dumplings – that is much more my aesthetic. But I, like everyone one else, don’t always have time to parse the unknowable truths of the human experience one ravioli at a time. Sometimes I have places to go, people to see and a very small window of time in which to feed myself. And when I find myself in this position, I make this Chicken Farro Skillet with Green Olives and Preserved Lemon.
When I was growing up, roast chicken was a Sunday night staple. Add a side of mashed potatoes and a roast carrot or two and you could call it a party. These days, I still find myself roasting a bird on the occasional Sunday, but the ol’ salt and pepper with a side of potatoes just doesn’t thrill me anymore. To be honest, I don’t think it thrilled me then, I sort of think that’s what I liked about it. And while the classic will always be a classic, I can’t help but mess with that all too familiar chicken dinner. This Gochujang Glazed Chicken is the latest installment in my poultry-related experiments.
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