I am considering replacing my Bosch electric range with convection oven with the Kitchenaid gas dual fuel double oven Architect model. Does anyone have any experience with the Kitchenaid model good bad or indifferent? Considering replacing because I have always wanted gas stove and I think the price might be right. Thanks!
Onions, caramelized low and slow, are a welcome addition to mashed potatoes.
I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds?
Who says cooking in papillote is just for fish? Parchment paper packets steam chicken, tomatoes, peppers, onions, lemon, and mediterranean herbs to moist perfection.
This healthy dish of ground chicken, shallots, mint, and cilantro is full of fresh and hot Southeast Asian flavors. Serve it as a crispy lettuce wrap or over rice. It can be on the table in under 30 minutes.
Moist chicken elevates this quick dish into more than just a plate of pasta. Fresh basil, bright and tangy lemon, and parmesan star in a light, barely-there cream sauce.
Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.
A quick and easy weeknight one-pot spaghetti with turkey bolognese. The meaty secret? A splash of Asian fish sauce added right at the end to amp up the umami.
Creamy, easy make-ahead zucchini and quinoa soup flavored with dill.
A quick make-ahead lunch that uses Thai curry paste to pack big flavor into broiled pork skewers.
[Photographs: J. Kenji Lopez-Alt] Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. About the author: J. Kenji Lopez-Alt is the Chief Creative...
Follow me as I taste this dreaded tropical king of fruits and actually learn to like it.
I pulled this recipe for Parisian Chicken from Mother's Best, a collection of comfort food dishes from Mother's Bistro and Bar in Portland, Oregon. It's a classic preparation, coating the chicken with flour and egg to give it a golden crust, then making a quick pan sauce with vermouth, lemon juice, butter, and parsley. This delicious and quick dinner is elegant and not too difficult to make.
As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.
Quick weeknight chicken dinner is one of those recipe topics that never gets old. And a recipe that goes from chicken in the fridge to satisfying dinner on the table in under thirty minutes, well even better. This is exactly why these Chicken Cutlets with Quick Pan Sauce from Mark Bittman's How to Cook Everything The Basics are such a keeper.
Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.
Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.
This simple lemonade variation combines fresh basil with a touch of honey.
The chicken, believe it or not, is not the star of the show here (though it's not at all shabby). It's the marinade. This basic recipe will help you expand your Thai cooking repertoire by creating many different flavor variants using other Thai seasonings.
I'm usually a chicken breast sandwich naysayer, but I challenge anyone to say a bad word about these grilled chicken sandwiches with a sweet and spicy glaze, salty bacon, and provolone on a buttered and toasted bun.
Whipped egg whites keeps the texture of these cornmeal chicken fritters fluffy.
[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...
Green papaya, which can also be pickled or added to soups, is commonly used for salads in Vietnam and Thailand. Dressed in fish sauce, lime, and chilies, the shreds of papaya are sweet and refreshing. The salad can be as simple or complex as you choose—for a vegetarian salad, stick with other vegetables that also benefit from being dressed in lime and fish sauce, such as carrots, daikon, and cucumbers. Parboiled shrimp and squid are fine additions. Another Vietnamese favorite uses shreds of Asian beef jerky, which softens as it soaks up some of the lime and chili dressing.
Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation.
A spot-on replica of Chick-Fil-A's famous fried chicken breast sandwich.