Honey Lemon Chicken
It may not look like much, but this easy chicken dish was one of my favorite dishes growing up. It’s just pan-fried chicken with a honey sweetened lemon and tomato sauce, but for your pittance of effort, you’ll be rewarded with a plate full of tender morsels of chicken glazed in a delightfully ...
Since posting my recipe for the Best Chicken Parmesan, I’ve been getting tons of requests for my version of an oven-fried Eggplant Parmesan. It might sound like a simple substitution, but eggplants are quite different from chicken and so it’s not as simple as swapping out the chicken for eggplant.
In Japan, it’s often said that you can judge the quality of a restaurant by the quality of their dashimaki tamago (だし巻き卵). It’s a rolled omelette that makes for a great benchmark because it’s not only ubiquitous, it takes an enormous amount of skill and experience to produce a good roll. While ...
So it’s admittedly not the most traditional ratatouille, and some might even scoff at the naming of this dish. Whatever you call it, it’s a deeply flavorful dish that takes the best vegetables that summer has to offer and turns them into a delightful dish that strikes a sublime balance of tastes ...
I always find it a bit amusing how Chinese-American restaurants pad their epic menus by listing every permutation of every ingredient and sauce in their repertoire and then adding or subtracting one ingredient to make it a separate dish. Take sesame chicken (or beef/pork/shrimp/fish) for example.
Bucatini All’Amatriciana, like most authentic Italian pastas is a simple dish from Amatrice, where tomatoes are fried in the rendered fat from guanciale and tossed together with some cheese and Bucatini. But for me, cooking is about more than just following a rigid set of rules. It’s about working