Tossing food in a skillet isn't exactly an essential cooking skill, but it is a handy technique for rapidly and efficiently mixing and moving foods in a pan. Plus, it looks badass. Here's how to do it.
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Why I don't cook everything in coconut milk is beyond me. It adds a rich flavor, creamy texture, and a sweetness that's perfectly at home in savory dishes. This particular one-pot recipe, made with tender chicken thighs, fresh, crunchy snow peas, and lightly spiced rice cooked in coconut milk is not from any particular tradition, but it sure is a tasty way to make a quick, weeknight meal.
Why I don't cook everything in coconut milk is beyond me. It adds a rich flavor, creamy texture, and a sweetness that is perfectly at home in savory dishes. This particular one-pot recipe, made with tender chicken thighs, fresh, crunchy snow peas, and lightly spiced rice cooked in coconut milk is not from any particular tradition, but it sure is a tasty way to make a quick, weeknight meal.
I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes.
Quick and easy one-pot rice noodles with a fragrant curry sauce, tender poached shrimp, and bok choy.
A quick skillet pizza using a pre-made pizza crust topped with sautéd broccolini, mushrooms, and cheese.
Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet.
Whenever I'm looking for a side dish to pair with steak, my mind tends to gravitate toward mushrooms, since the two are such a fantastic pair. The only problem is a visual one: both are brown, making for a monochromatic dish. Steakhouses solve this problem by adding a completely unnecessary sprig of parsley; I decided to go all in and add as much green as possible, in the form of a lime-heavy pumpkin seed pesto.
Chewy glass noodles and ground chicken are stir fried with crunchy celery, ginger, and chilies.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
I had the opportunity to serve as a judge in Seattle's Cochon 555, a competition where local chefs take on heritage pigs with delicious results. Here's my point of view, from the judge's table. This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of lardo, the addictive chicharrones, and the appearance of pork in the desserts.
If you have a cast-iron skillet and a couple of pears, you're quite close to cake. WIth a crisp bottom and sides and soft center, it's the perfect breakfast or dessert.
In this famous Thai dish, tangy tamarind, crunchy peanuts, chewy rice noodles, palm sugar, and briny fish sauce combine into a hearty and flavorful way to serve up chicken. The key is a good balance between the tart tamarind, salty fish sauce, and sweet palm sugar.
Robyn and Ed visited a mobile dessert truck earlier this week, but today our attention is drawn to Skillet, a vintage 1962 Airstream trailer that sets up shop in various Seattle neighborhoods and dishes up Kobe beef burgers with bacon jam, lemongrass braised pork sandwiches, and San Juan Islands hallibut tacos, among other awesome-sounding grub. Video of the rolling restaurant after the jump....