Pan fried chicken thighs. Photo by Donna Turner Ruhlman.

Two things of note here: the technique called pan-fry and the awesome chicken thigh. The latter should be your go-to chicken part. How and why chicken mongers can get away with selling the boneless, skinless chicken breast is beyond me. Then again, why anyone would buy skim milk is beyond me. I love bone-in, skin-on thighs but am delighted that the boned version is available as well. I recommend slicing it thinly for stir-fries, in chunks for chicken stews (curries, fricassee). It’s a well-worked muscle and therefore flavorful (and chewy); it’s also got some fat and is therefore juicy. Not long ago my son James, chewing on a fried chicken drumstick, wondered if we couldn’t have boneless fried chicken, so that he could, I imagine, revel in the unalloyed pleasure of fried chicken—crispy flavorful exterior, Read On »

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I’m continuing the citrus binge as it’s a remedy for the winter blasts we’ve been getting. My favorite vodka mixer had long been grapefruit juice—because I’m a fan of bitter. Bitter is good. But then those tangerines floated into the house and I have to say, The Robertson is one bright cocktail. But back to the basics now, on this busy, busy week, struggling with two manuscripts, a trip to DC to talk Schmaltz, Boston on Sunday, and a manuscript to finish. Something simple and refreshing to end the week. Please, now is the time, fresh grapefruit juice only. That’s what makes the drink. Squeeze it by hand if you don’t have a juicer or a reamer. It’s all about the freshness of the juice. Happy Friday, all. The Greyhound 2 ounces vodka 3 to Read On »

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Warm up this winter by making a batch of this potato soup, via The Pioneer Woman.

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Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.

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Try making this greens and beans combination with an asian twist, via White on Rice Couple.

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