Serious Eats - seriouseats.com

I really like the New Southern Chicken and Dumplings recipe in Virginia Willis's Bon Appetit Y'all.

So good! A lot of chopping and slicing, but so worth it. The vinaigrette was great--I made it without the feta because I came up short, and it was still delicious, didn't even miss it. Oh, and I couldn't find Greek oregano in two grocery stores, so I used the regular stuff.

I think I'll make another with leftovers for lunch today...

Actually, pimento cheese. I like to put it on toast under the broiler.

Why wouldn't we judge someone as lazy when they choose to mispronounce a word like espresso (assuming, of course, that at least one person at FN can pronounce it and correct the offender)? Given the whole new attitude that Food Network portrays, it wouldn't be a stretch for me to believe that Sandra Lee mispronounces it on purpose to seem more folksy.

I wouldn't judge someone as stupid for not knowing how to pronounce a word the first time they see it, but if you're corrected and you don't even TRY to correct yourself, why can't I judge you as lazy?

Tomatoes! And peppers for different kinds of pepper jelly.

Anything that involves both spinach and salmon.

I am un-lurking to tell you how much I enjoyed this recipe! It was great! I substituted bacon for salt pork and added the whole package of spinach instead of half (I wanted to increase the veggie-to-chicken ratio). I also made a roux with the bacon fat in the pan, since I didn't have corn starch.

I'm assuming seasoned flour means salt and pepper? I put in hot smoked paprika into the mix, which was yummy. I was a bit timid about it this time, but next time I'll put in more. I used sweet smoked paprika for the broth mixture.

So yeah, a lot of changes, I suppose, but still a wonderful recipe.