Yes, I wrote about chicken with an apricot glaze in May. And here I go again, but it’s such a great flavor combination. This is a solid recipe for chicken fingers. The lemon is subtle enough in the chicken breading that it’s quite child- (or picky-eater) friendly. Although the recipe, from Food Network Kitchens’ Making It … View Post
Glazed Arctic Char
I try to serve fish at least once a week for the health benefits. It’s no (ahem) skin off our noses, because we like it. Ten years ago, I didn’t pay much attention to where fish came from. Now I do. Is it sustainable, or is it over-harvested? Does it tend to be high … View Post
Sticky Eggplant
I am always on the lookout for a way to make the incredible sticky eggplant we had at Fujin chinese restaurant in Portland, Ore., on our honeymoon 18 years ago. It was dark, both sweet and savory, and just a little chewy, fried to perfection. To die for. This isn’t it. But it IS good. Perhaps … View Post
Sweet and Sour Chicken (not fried, not dyed)
Doesn’t look like your typical restaurant sweet and sour chicken, does it? No red dye; no out-of-place, overly sweet maraschinos; no breading; no deep frying. There’s just flavor, and it’s fairly healthful, too. If we ate green pepper at our house, it would be a little prettier. I substituted yellow pepper, and a glance … View Post
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