Cook the Book: Roasted Chicken with Tomato Butter

From Recipes [Photograph: Caroline Russock] I’ve never been shy about my love of anchovies. In fact, I’ve made it a personal mission to convert the anchovy-opposed into fans of the oily little fishes. My preferred method of easing newcomers into the umami-rich world of anchovies is something I like to call “the secret anchovy”—dissolving a few filets into a dish to deepen the flavor. This Roasted Chicken with Tomato Butter from Christopher Hirsheimer and Melissa Hamilton ’s Canal House Cooking is a perfect example of the anchovy sneak attack. The tomato butter is made by steeping sherry with anchovies and thyme, whisking in tomato paste and finishing it with plenty of butter. You are left with a complex tomatoey sauce (that’s not fishy) all thanks to those two little anchovy filets. This recipe calls for the sauce to be spooned on pieces of roasted chicken and sprinkled with parsley and rosemary. It turns out gorgeous but, honestly, this sauce would be delicious on virtually anything—eggs, roasted pork or beef, grilled fish and vegetables. As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking to give away this week…

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Tags: anchovies, anchovy, chicken, Fishes, house, love, newcomers, photograph, preferred, sherry, whisk-the-yolks

Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens

From Recipes I keep a single homemade salad dressing —made with red wine vinegar, canola oil, and Dijon mustard—in my fridge. It’s versatile, simple, and stays creamy and emulsified for weeks at a time. It’s my war against bottle salad dressings because it’s way better and just as convenient. The recipe comes from Thomas Keller, so you might even call it the Platonic Ideal of salad dressing . But lately I’ve been drawn to interesting takes on the classic vinaigrette formula. Recently I swooned over Rick Bayless’ guajilo chili dressing . Now I’ve fallen for this recipe from Bon Appetit . Paprika and saffron are the stars here, both of which boost the color to a vivid orange-red and give it a round, mellow flavor. It coats sweet tomatoes, which release their juices and become part of the dressing. The recipe calls for frisee salad, which is more sturdy and bitter, but it was also delicious with a simple mix of field greens—the lightness of a salad with a little protein to turn it into dinner. Ingredients serves 4 3 tablespoons white balsamic or rice vinegar 1/2 cup minced shallots 1/8 teaspoon crumbled saffron 1 1/2 teaspoons hot paprika 4 tablespoons olive …

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Tags: boost-the-color, chicken, half-the-thyme, platonic-ideal, recipes, remaining, result, salad dressing, the-chicken, vinaigrette

Knife Skills: How to Prepare Ginger

Essential in Asian cookery spanning from the Middle East, to South East Asia, and East Asia, ginger is a remarkably diverse tuber that can offer a range of flavors based on how it is cut. When diced into fine brunoise , it offers a subtle, spicy, citrus-like aroma to stir fried and saut

Tags: basil, chicken, crisper, delicious, element, follow-kenji, fridge, from-the-middle, ginger, middle, sauce, south, vegetable

Chick-fil-A’s Spicy Chicken Sandwich

Spicy chicken sandwich. [Photo: Carey Jones] I’d never been to a stand-alone Chick-fil-A before . The chain started in the Greenbriar Shopping Center in Atlanta in 1967, and I’d only stopped by outlets in food courts. Stand-alone restaurants abound, though—like the one I visited in Metairie, LA, where at 11:45, the drive-thru line already wrapped around the building. Always known for their chicken sandwiches, Chick-fil-A introduced a Spicy Chicken option to their menu only last month. I’ve long been a fan of Wendy’s spicy chicken sandwich, and I wanted to see how Chick-fil-A’s would compare. Fast food isn’t just about the food; a large portion of value is found in the speed and service, both of which impressed me at Chick-fil-A. Given the long drive-thru line, I opted for take-out, and no less than five cashiers greeted me inside. The cashier who took my order smiled and teased me about being a Northerner; we chatted for a second as he gave me change. His congeniality reminded me of a recent trip to In-n-Out Burger in California, where the employees smiled and had a few niceties…

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Tags: california, chicken, food, greenbriar, photos, Plain, restaurants, sandwich, shopping, tried-the-chick, wendy

A Serious Salad Search: Sylvia Plath’s Lost Salad Dressing

[ Flickr: sweetonveg ] Of course, Esther Greenwood from The Bell Jar by Sylvia Plath had her issues. But at least she didn’t pick at her food. In Plath’s autobiographical novel, at a particularly dreadful magazine luncheon, Esther says: I bowed my head and secretly eyed the position of the bowls of caviar…. Under cover of the clinking of water goblets and silverware and bone china, I paved my plate with chicken slices. Then I covered the chicken slices with caviar thickly as if I were spreading peanut butter on a piece of bread. Then I picked up the chicken slices in my fingers one by one, rolled them so the caviar wouldn’t ooze off and ate them…. Avocados are my favorite fruit. Every Sunday my grandfather used to bring me an avocado pear hidden at the bottom of his briefcase under six soiled shirts and the Sunday comics. He taught me how to eat avocados by melting grape jelly and French dressing together in a saucepan and filling the cup of the pear with the garnet sauce. I felt homesick for that sauce. Intrigued …

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Tags: adventures, avocados, briefcase, chicken, comics, description, filling-the-cup, french, garnet, goblets, poisoning, saucepan, slices

The Secret Ingredient (Za’atar): Za’atar Fried Chicken

From Recipes [ Photographs: Kerry Saretsky ] More Za’atar? Za’atar Salmon Kebabs

Tags: bagels, blake, buttermilk, Cast, chicken, family, flash, manhattan, recipes, sesame, shred, sumac, toasting, william

Fourth of July Menu Planner

[Photograph: 17 and Baking] Go here for the flag cake recipe » It’s July Fourth weekend, which means it’s time to bust out the grilling tongs and get that flag cake assembled. Here are some of our favorite recipes for your cook-out, picnic, or wherever you’ll be chowing down and waving that flag. Happy holiday weekend from everyone at Serious Eats world headquarters! Dips and Salads Guacamole » “Healthy” Spinach and Artichoke Dip » Grilled Potato Salad » Classic Potato Salad » Watermelon Salad with Chèvre » Artichoke, Olive, and Lemon Pasta » Easy Fruit Salad » Mozzarella and Basil Salad with Tomato Vinaigrette » Mains Taste Test: Hot Dogs » Dr. Pepper Baby Back Ribs » The Ultimate Sliders » Blue Cheese Portobello Mushroom Burgers » Beer Can Chicken » Pulled Pork » Pernil » Grilling Tips Serious Eats Guide to Grilling

Tags: beer, charcoal-debate, chicken, chocolate-chip, grilled-potato, grilling, making-better, salad, shortcake, summer-seasonal, things-every

Weekend Cook and Tell Round Up: Salad Days

Postpartum Powerhouse Salad. [ Photograph: cooking4carnivores ] Last week for our Weekend Cook and Tell challenge we asked all of you to share your favorite salads in an effort to keep cool and well-fed during the warm summer months. This proved to be a particularly popular challenge, considering not too many of us are really looking forward to firing up the stove as most of our kitchens are warm enough as is. Let’s take a look at some of our coolest responses: cooking4carnivores had new moms in mind when she created this protein packed Postpartum Powerhouse Salad . Chickpeas, marinated red onions, hard boiled eggs, and goat cheese makes for a salad that not only satisfies but really nourishes. lemonfair shared a recipe for a Sweet Scent of Summer Salad made up of brined cucumbers, celery, green peppers, and onion mixed with red pepper, corn and canned black eyed peas. dhorst shared two meaty, composed salads for this week’s challenge, Jeff’s Antipasto Salad and a Asian Chicken Salad with a peanut-sesame-soy dressing. Great minds think alike: cyberroo and dbcurrie both made their own of farro salads with feta. dbcurrie mixed…

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Tags: asian, asian-chicken, beets, chicken, grape-tomatoes, pepper, red, salad

Wok Skills 101: Stir-Frying Basics

VIEW SLIDESHOW: Wok Skills 101: Stir-Frying Basics [Photographs: J. Kenji Lopez-Alt] Real Deal Kung Pao Chicken Spicy, numbing, and no-holds barred: Kung Pao Chicken as it’s meant to be is right this way! » Before we begin this tutorial, a quick rant about woks vs. skillets: [rant] I’ve read in some otherwise reputable sources that using a wok is not the ideal way to stir-fry. Indeed that on a Western range, using a 12-inch skillet is actually better. I’ve even seen charts showing how 12-inch skillets get hotter, retain heat better, and have larger surface areas. I’ve seen how a wok doesn’t sit right on a flat range and how it was designed for a much larger flame. All of this is absolutely true. What I haven’t seen in print is anyone saying anything about how the food actually tastes , and I’m certain it’s because the same folks conducting the tests didn’t actually know how to use a wok properly. Fortunately, I’ve conducted blind taste tests myself on identical dishes prepared in a skillet and in a wok on the same range, and I can tell you with absolute certainty that stir fries cooked in a well-seasoned wok taste better than those cooked…

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Tags: charts, chicken, facebook, flames, fries, ideal, kenji, money, sources, western, wife

How to Prep a Chicken Paillard

VIEW SLIDESHOW: How to Prep a Chicken Paillard I’m no culinary blowhard—half the time I can’t retain the fancy-pants French cooking terms anyway. But I am big fan of paillard . For such an ostentatious term, one that seems like it should describe a ballet move or a European building, paillard is one of the least complex and most approachable food preparations I’ve learned. The word refers to a piece of meat pounded thin and cooked on the grill. Since the only tricky part is knowing how to smash a delicate piece of meat into the shape you want without breaking it to smithereens, that is the part I’ll focus on here. (Sure, you can just take a meat mallet to the thing and hammer away until you’ve reached your desired depth. But I hate the hammering part—I imagine my neighbors do, too —and it gets old fast.) The Pros of Paillard-ing For one, it gives you some options. You can stuff and roll the meat with your choice of filling , and with more surface area…

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Tags: blowhard, chicken, european, french, hits-the-table, looking-natural, manhattan-based, meat, paillard, result, time