The Roast Chicken That Keeps on Giving

You don’t need me to tell you about the simple pleasures of roast chicken, or how economical it is to buy the whole chicken and cut up the parts yourself. But I just made what was perhaps the best roast chicken of my roast chicken-making career, and I need to share. The secret is in the butter. Put strategically placed pats of butter under the skin, then rub the whole chicken in butter. Get some garlic and herbs in there too, and roast alongside potatoes for a one pan meal that takes about an hour to make (depending on the size of the bird and the idiosyncrasies of then oven). Continue reading “The Roast Chicken That Keeps on Giving”

India, by Way of London

I’ll admit it. Chicken Tikka Masala is one of my favorite dishes to order in Indian restaurants. The truth is, I feel a tad guilty about it. I know it’s not an authentic Indian recipe, and I am aware that it’s the ever-popular choice of the unknowing masses. But I can’t help it. It tastes good. The creamy, savory-sweet sauce (at its best when it has a hint of heat) and the tender medallions of  yogurt-marinated chicken tikka make for a divine combination. Continue reading “India, by Way of London”

Rigatoni with Wine-Braised Chicken and Saffron Cream

Doesn’t the name of this dish alone entice you? Even now, after making and eating this meal,  typing the title makes my mouth water. There’s something beautiful about it, lyrical almost. I don’t know if it’s the pasta, the chicken cooked in wine, the saffron-scented sauce, or a combination of the three that I find so alluring. Continue reading “Rigatoni with Wine-Braised Chicken and Saffron Cream”

Chicken Tortilla Soup

When I used to work near Union Square I would occasionally treat myself to the tortilla soup at City Bakery when it was available in the colder months. It was something I enjoyed immensely but never considered making. Although I am in the desert, I’m also on the tail end of a cold and I was craving a hot bowl of soup. And I appear to be on some kind of Mexican kick. Of course Tortilla Soup is an invention of the American Southwest, but it does incorporate Mexican ingredients that are fortunately also abundant in Israel: tomatoes, chiles, onions, and chicken.

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Embracing the Flavors of my New Home

For the first two weeks I was in Israel I made the foods that were familiar to me. Beef stew, pasta and sauce, even Pad Thai. But this week I was ready to embrace the beautiful flavors and ingredients that are so readily available to me and start creating something with some Mediterranean flavor. I’m obsessed with the figs here. They’re everywhere, they’re ripe, they’re bursting with color and flavor. I knew I wanted to do something with that. Continue reading “Embracing the Flavors of my New Home”