by Brian | Aug 15, 2011 | Recipes
“Will it taste like chicken? Brian asked. “It is chicken. Taste it,” I suggested. “You know,” he began. “Taste it now,” I insisted. “Oh,” he said after swallowing. “Can I have more?” “Over there,” I pointed. “Would you?” he attempted to beg. “Over there,” I pointed...
by Suzi | Mar 11, 2011 | Cookbook Reviews, Recipes
The phrase “tastes like chicken” is not inherently good or bad. Ever had roasted chicken in Paris on a winter’s night? Or blackened barbeque chicken from a wood fire on a summer afternoon in New Mexico? Or the spicy red wonder of Tandoori chicken in an Indian...
by Suzi | Feb 11, 2011 | Recipes
We’ve posted a variety of chicken wing recipes recently, using the delightful recipes from Wings Across America by Armand Vandersitgchel. Our earlier recipes were baked, avoiding the method of deep frying. On Super Bowl Sunday, we did take the plunge. We made classic...
by Suzi | Feb 4, 2011 | Recipes
Here’s another chicken wings recipe that is delicious but not hot. This one is sweet — thanks to maple syrup — yet with a tang thanks to some pepper, vinegar, and horseradish. The spices here are present in small amounts, enough to give a hint of fire, but without...
by Suzi | Jan 29, 2011 | Cookbook Reviews, Recipes
If I say “Chicken Wings” what comes to mind? Oh, Buffalo Chicken Wings. Deep red in color, fiery hot, and addicting. We have a favorite restaurant nearby in New York City, a place called Walkers with a classic tin ceiling, wonderful staff, and the best wings in New...
