Photo: Allana Mortell

Given the hectic schedules of most people these days, oftentimes planning a home-cooked meal isn’t always at the forefront. There’s the list making, the grocery shopping, and then, after a long day at the office, the hours spent slaving away in the kitchen, when all you really want to do is order Chinese take-out and put your feet up. That is, until the one-pot wonder came along. The idea that throwing in four or five ingredients into a single space over time could eventually form a completed meal is seemingly brilliant. The one-pot or one-pan meal works even better when ingredients are used whose flavors are complementary to one another. Enter, chicken and peppers.

Historically and still to this day, it’s always been sausage and peppers. Those two go together like milk and cookies – it just works. However, given a few additions and one major substitution, the original Italian staple is getting a makeover. Chicken, peppers, potatoes and balsamic vinegar when combined in one very hot pan, stewed over a flame, ultimately come together to form a comfort-filled, soul-warming dish. Throw in some fresh herbs and you are left with a dish that was not only simple to create, but full of flavor and low in fat as well. Read More

Photo: boo_licious

Beer-braised chicken is the perfect way to show your friends just how perfectly you mastered the art of cooking chicken that isn’t your average grilled beer can chicken barbecue. With those warm spring days fast approaching this recipe is like a gear-up for all those grill masters out there to perfect cooking chicken stovetop before you take to the grill.

As beer tenderizes meat, this dish creates the perfect balance between a tender and sweet piece of chicken. By adding the beer you certainly are amp-ing up the flavors and using a unique tenderizing method that beer-lovers are falling in love with. Because the chicken and potatoes aren’t braised for a longtime the subtleties in the beer will shine through in this dish. Read More

Photo: Emma Haberman

There’s no craving quite like a craving for Mexican food. Unlike some other cravings, no substitute will do. My stomach isn’t satisfied until it’s placated with a tortilla full of beans, veggies and cheese. This chicken enchilada soup satisfies this craving almost as well as the real thing, and leaves you satisfied but not overstuffed.

Though chicken breasts are easier to shred, I prefer the dark meat of the drumstick and found that adding the chicken with the bone in, infused the soup with even more chicken flavor. As much as I hate using frozen vegetables, it seemed like the best option for the winter season – if you are making this dish in the summer, use fresh corn! If ripe avocados are available, they would be an excellent topping to your enchilada, adding creaminess to the soup’s hearty spice. Read More

BY  EMMA HABERMAN

Japan’s version of fried chicken is chicken katsu and is a thin and light spin on the usually heavy meal. The light batter owes its texture to panko crumbs, which let the flavors of chicken and sauce make the most out of this comfort-dish. Served with miso soup,  shredded cabbage and rice, Brussels sprouts replace cabbage in this version, tossed with spicy red onions and a sweet and citrus soy dressing. Lime wedges add the acidity while highlighting the slight sweetness of the katsu sauce.

Photo: moonberry

By: Saira Malhotra

Bonchon chicken is all the rage in New York and for good reason. This franchise has made its name by pumping out consistently delicious little crispy drumsticks that flaunt some classic Korean flavors. These do-it-yourself Korean chicken wings are finger-licking-good, as their combination of sweet and spicy  flavor gives the Southern alternative a run for its money. This double-fried chicken is crunchier, more explosively flavorful and a lot less greasy.

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Photo: Marla Meridith

I have been tucked away in my favorite mountain town Telluride, Colorado. After a day of hiking and taking photos of the beautiful fall foliage it is wonderful to come home this glorious curry. It is warming, soothing, and well seasoned to suit the season. You can interchangeably use pumpkin or sweet potato puree in this recipe. Which ever you prefer or have on hand would work great! As with most sauce, curry and chili recipes this tastes even better the day after cooking. When the flavors have a chance to marry a bit of magic happens. Read More

Photo: Emma Haberman

The quest for the perfect roast chicken is an endless one for any home cook. Roasting the chicken itself is simple enough, but how does one perfectly achieve that crispy skin, that juicy meat, that sumptuous blend of spices that makes the recipe uniquely yours? Rotisserie chicken was always a classic in my house growing up, so when I began cooking at home I wanted to have a roast chicken recipe that friends and family would come knocking on my door for. After many tries, I think I’ve found my solution. Read More

Photo: Sifu Renka

This month is all about taking it to the street! Taking a wander through the streets of Trinidad, one could certainly expect to find people scoffing all kinds of savory and spicy snacks. One particularly popular item is ‘Roti’. Roti, is bread brought by the early Indian settlers of the sub-continent and over a period of time has morphed in to this island delicacy. Wrapped tightly around various braised curries of chicken, shrimp, chick peas, and sweet potato, this dish is the perfect meal on the go; after all, there are places to go and people to meet. Just a word of advice: this dish is not for the faint-hearted and be sure to have your bottle of water on-hand.

Adapted from Chicken Roti Recipe

Photo: stevendepolo

Bidding farewell to our summer love is never easy, especially when it took us 3 seasons to get there. However that light of amber that shines through those autumn leaves is more than enticing. A season that so accurately echoes hues of its environment through its fruits and vegetables sends most people’s senses in to a tizzy, imagine what it does to the palate. Today’s dish is Fall personified. A dish of Red Thai Chicken Curry with nuggets of golden pumpkin and slivers of red bell pepper will surely stoke the fire in any belly. Read More

Photo: TheCulinaryGeek

L’Shana Tova to you all! Many tables will be filled with conversation, prayers and of course various preparations of brisket, pastries, kugels, fish and chicken. One of the most traditional Rosh Hashanah dishes to prepare is a simple roasted chicken. Roasted chicken can be effortless and yet it majestically glistens like gold at the table. This recipe calls for lemon, honey, wine and thyme creating a succulent roasted bird. Some of these ingredients are symbolic while others are called to action for their tongue tantalizing attributes. Should you wish to have a specific kind of year, feel free to add to the ingredients and remember that a side of carrots or pomegranate will ensure a bountiful year ahead! Read More