"Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won’t use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside." — Florence Fabricant
"This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling." — Florence Fabricant
"This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness." — Florence Fabricant
"The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu. It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking. I made a pesto with escarole. Among Ashkenazi Jews the bitter herb, or maror, on the ceremonial Seder plate is usually horseradish. But for Sephardic Jews, it is usually a green vegetable like escarole, which Ashkenazi Jews may sometimes include. I spread the pesto on the boned thighs, then enclosed the filling. Matzo meal encouraged a golden crust. The chicken needs no tending during the Seder service. It's a good idea to pray for leftovers, because the chicken, sliced into rounds, is delicious for lunch." — Florence Fabricant
"Priorat, near the Mediterranean coast of Spain and a stone’s throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the food alongside must take no prisoners.It would have been simple enough to sear some rib-eyes, lamb chops or lusty sausages. But I looked across the Mediterranean to North Africa and came up with a tagine in which chicken is coated with robust spices and becomes more than mere white noise. Eggplant and olives round out the dish, and a splash of sherry vinegar brightens the sauce.If you have yet to equip your kitchen with a genuine terra-cotta tagine, you can cook the dish in a covered sauté pan or a fancy-pants tagine of enameled cast iron." — Florence Fabricant
"Start with a chicken, cut up and ready to sauté, and it’s easy to follow many routes to a finished dish. Here the meat is bathed in a sauce with a musky, chile-fueled bite that is made to behave by plump, sweet prunes. But the dish could also use a vehicle for its abundant, complex sauce. Mashed white or sweet potatoes, soft polenta, tender white beans or plain steamed rice would all be suitable choices." — Florence Fabricant
As far back as 1529, records of chili seasoned stews have been prepared by the Aztecs in Tenochtitlan, now modern day Mexico City. The term “chili con carne," combining the Nahuatl “chili” and spanish “con carne” or with meat, find its origins from writings about the Mexican-American war in 1857, where the army would prepare dried beef, suet and, and dried chilis and salt and dry into bricks to preserve and transport easily and then rehydrate in pots with water to simmer and serve to the soldiers.
This recipe sits among the greatest in memory. Legend says it goes back to when contemporary France was ruled by the Gauls, but curiously, written record of it only dates back to the early 20th century. Julia Child championed the recipe for the American audience in the 1960s.
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