Archive for the ‘Poultry Dishes’ Category

• Summer grilled chicken salad with pecans and dried fruits: how to get a perfect portion size

  Wednesday, August 11th, 2010

  As a nutritionist, I dispense all kinds of words of wisdom. But one I belabor over and over again is the importance of portion control. If only we could eat small amount of food, we wouldn’t need to go into stringent dieting patterns that do much more harm than good. So why not let your [...]

• Moroccan chicken with preserved lemons: Authentic Moroccan flavor is just a jar away

  Monday, June 14th, 2010

  Like all good dutiful foodies, it’s my obligation to take the lead in the food world by preserving the art of food by scratch is best. But when it comes to preserving lemons, one of my all time favorite flavors for Moroccan inspired foods, I take my own inspiration from a jar.
  After a fabulous trip [...]

• Roast chicken ~ Too hot to handle? Hold foods with your hands. Well…almost

  Monday, June 7th, 2010

  What’s the best cooking equipment? No it’s not tongs. Wrong if you said a fancy wire whisk. Nope, it’s not a spatula. It’s your own two hands. And wouldn’t it be great if someone invented a way for them to be impervious to heat?
  Wait…someone has! And his name is Steve Raichlen. Raichlen, one of America’s [...]

• The right oil for the right job ~ Recipe: Asian stir fried chicken with red peppers and broccoli

  Wednesday, March 10th, 2010

  One of the most frequent questions I get as a culinary instructor is about cooking oils. Which oil do I saute in, which oil do I use for roasting, which oil do I stir fry in? Out of the various methods of cooking, I think that choosing the right stir fry oil makes all the [...]

• An addictive seasoning ~ Recipe: Dukkah chicken

  Wednesday, January 27th, 2010

  I have been fortunate to travel all over the world. As you can imagine, food is a highlight, a centerpiece of my worldly adventures. I find myself more in markets than at monuments and always bring home a little taste sample of the world’s finest spices and herbs.
  Last summer I was in the Middle East: [...]

• An extraordinary mustard: delicate, yet bold ~ Recipe: Walnut crusted chicken

  Wednesday, January 6th, 2010

  There are just natural pairs in this world: Fred and Ginger, salt and pepper… and tarragon and mustard? Yes, the licorice flavored herb and a mild mustard pair together beautifully in my new favorite mustard by Edmond Fallot. I trust any of the mustards that come out of France, but this one in particular is [...]