This adaptation of a classic CHamoru marinade has become my go-to for grilling chicken and pork. It comes together quickly and packs a punch; soy sauce and lemon deeply penetrate the meat, which is then infused with abundant garlic and ginger. Start your marinade the morning of your cookout instead of the night before, as this soy-heavy marinade is potent. Once you begin cooking, baste the chicken with the remaining marinade several times to glaze and char, being sure to let the marinade cook before taking the meat off the grill.
Dates add a wonderful sweetness to this simple dinner in which your protein and veggies are cooked in one pan.
Citrus and oregano make this grilled chicken taste sophisticated. It is inspired by my mom’s traditional pollo en oregano, which is usually fried. (You can find that recipe in our first cookbook Oaxaca: Home Cooking from the Heart of Mexico.)
This white pozole recipe from comedian Dulcé Sloan of The Daily Show on Comedy Central is her quick go-to for days when she’s feeling under the weather. An extremely easy soup to make, made with chicken thighs, hominy, and aromatics, it might be your next comfort food as well. One word of advice, don’t skip the garnishes!
The Sanskrit kanji refers to the thick, starchy water that’s left behind when rice is cooked for a while; it is also the origin for congee, which is also eaten in other parts of Asia where rice is a staple. While this is the dish my mother always served me when I was unwell (she cooked it with bits of chicken), I’ve given it a bit of a makeover and brought in a few spices.
Quick and easy traybakes are the way forward. I love the ease of throwing a load of ingredients into a roasting tin and just popping it in the oven, especially when the results are really good and make you think you want to do this again. Happy days.
Too often a bit part player, peppercorns here shine as the star performer. Used in quantity, they bring a bold piquancy that hints at an early Asian heat before chilies were brought to the continent. This is balanced by their fragrance as well as by a tangle of sweet, caramelized onions. Use Tellicherry peppercorns if you can as they are especially grassy and bright.
Pepper is native to the steamy, knotted jungles of the Indian Ghats, thriving in the cycles of heavy monsoon rain and sultry heat. Walk through rural areas during harvest and you will have to weave around patches of peppercorns left out to dry in the hot sun.
Miso is great with chicken and the flavours of the apricots take on a syrupy jamminess, mingling with the cider to create a sticky-sweet sensation. It is something a little different but, trust me, it is incredibly flavourful.
This is a staple in the Vincent–Derham household. John would like to dedicate it to Natasha and Eleanor. Just because.
This hearty Southern take on chicken soup features tender shreds of chicken and chewy strips of pastry in an ultra savory stock. Browning the chicken before simmering it in store-bought chicken broth provided a flavorful base. We opted for chicken thighs rather than lean breasts because they stayed tender throughout the long stewing process. Rolling the “pastry”—which we made from just flour, butter, milk, and baking powder—to 1/8 inch thick before adding it to boiling broth made it fluffy and soft. And cutting the dough into diamond shapes rather than squares added just a little flair to this homey dish. Keep the root ends of the onion halves intact so the petals don’t separate during cooking and the onion is easy to remove from the pot.