Aside from its comfort and restorative potential, it’s also just plain ol’ delicious.
Slow-cooking a “roast” chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving. The miso-honey mixture that’s drizzled on before broiling helps the skin get deep caramelization, and it also reinforces the salty-sweet miso flavor you added in the beginning, which will have mellowed.
Every Thanksgiving, I vow that next year I will find a willing friend to host us and our enormous tribe, and every year, I end up gathering family and friends, with assorted waifs and strays, and doing it myself. For a few years, I collapsed at the table, exhausted, barely able to keep my eyes […]
From Faith: It takes minutes to make this appetizer. Buy flat tostada shells (or mini cups) at the supermarket. Mix together yogurt, jarred horseradish and mayo. Layer on smoked salmon. Sprinkle with olives or chives and a splash of tequila. Done! You’ll find this recipe in his new cookbook, Jacques Pépin, Heart and Soul in the […]
Tequila and soy sauce add flavor and act as a tenderizer. Be sure not to overcook the patties, as ground chicken can dry out quickly.