[Photograph: Robin Bellinger] This is about as fast as dinner gets at my house. That isn't saying much, but an hour from start to finish for meat-starch-veg is nothing to sniff at, especially when the cook can put her...
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[Photograph: Nick Kindelsperger] In search of a humble dinner that would use up leftover roast chicken, I somehow ended up here. This dynamic recipe from The China Moon Cookbook by Barbara Tropp was featured in the New York Times....
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"Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup." [Photographs: Chichi Wang] Call it Myanmar; call it Burma. Nomenclature aside, relatively little is known about the cuisine of a...
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Ingredients For the buttermilk brine: 1 to 1/2 pound chicken, cut into 8 pieces 1/2 cup kosher salt 1/2 gallon water 1 quart buttermilk For the "dredge": 3 cups of White Lilly Self-Rising Flour 1 cup of pulverized corn flakes...
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- serves 4 - Adapted from The Lady & Sons Savannah Country Cookbook. Ingredients 3 eggs 1/3 cup water About 1 cup hot red pepper sauce (recommended: Texas Pete) 2 cups self-rising flour 1 teaspoon pepper 1 (1 to 2...
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. I can skip the usual preface observing the...
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"Think of these drumsticks as a savory-sweet Provençal version of the sticky chicken wings you nibble at the bar." [Photographs: Kerry Saretsky] Fall is the new year of the fashion world, so this week's recipe will have a little something...
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[Photographs: Nick Kindelsperger] Chinese cuisine is one I've been flirting with now for a few months. But with a copy of Revolutionary Chinese by Fuchsia Dunlop, I felt confident to move beyond the standard take-out fare and see what...
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"This was another hot pot that allegedly serves four but was easily devoured by two people—whose combined weight isn't even close to sumo-worthy." [Flickr: pyramis] Marathon runners carbo-load on giant plates of pasta before a big race. Weightlifters have been...
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"The ghoulish shade of its skin, so unlike the golden-brown hue that we associate with a perfectly roasted bird, appeared more macabre than appetizing." [Photographs: Chichi Wang] I learned to speak English by watching a lot of old movies. Carey...
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