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Recipes

Serve chicken cutlets with tart orange sauce and olives

Now that my kids are on their own and cooking for themselves, both have thanked me for passing on one technique in particular: how to cook a thin piece of protein and make a pan sauce from the drippings. It is indeed a quick, easy and affordable skill with endless variations. It also guarantees a deeply delicious entree.

A chicken that’s tender and juicy, thanks to a beer can

A few weeks ago, a new friend of mine asked me to make beer-can chicken. He had never had it before and had always wanted to try it. At first, I was surprised because—to me—beer-can chicken is as common as a peanut butter and jelly sandwich. But then, I posed the question to the other people invited to dinner, and none of them had ever made beer-can chicken.

For a nutty, risotto-style dish, reach for the farro

Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it is made with a similar method, farro’s more robust, nutty flavour gives the dish new dimension. But because much of farro’s starch is trapped inside the outer bran, achieving a creamy, velvety consistency can be a challenge.

Korean Fried Chicken Tenders

In cities around the country with large Korean populations, you might find Korean fried chicken wings. With their shattery, thin crust and lacquered coating, they aren’t something you’re likely to eat just once and then say, “Well, that was satisfying, I’ll cross that off the old bucket list.”

You’ll probably dream about them until you eat them again.