Paprika and Thyme Spatchcock Chicken

    What is a spatchcock chicken? ‘Spatchcock’ is just a funny word for butterflied.  You basically just cut the chicken down its backbone and flatten it.  What you get it one whole chicken laid flat for your cooking and eating pleasure.     Why would I do this? There are several advantages to spatchcocking…

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Fresh Herb Pesto

  Traditional Basil pestos are my jam!  Although, for some reason, it still annoys me when my husband uses it like a condiment on pasta dishes – I have no idea why, because obviously it is a sauce by itself!  Nevertheless, we always keep a jar on hand in the fridge for extra flavor on…

Salmon en Croute

      It may have a fancy French name, but this dish is all British.  Salmon en croute dates back to the 18th century when everywhere in Europe it was all the rage to cover things in dough and speak French.  Considering how much the British love things delivered in pastry, this makes perfect…

Korean Iced Tea

  Koreans love to drink.  I remember reading about their high level of alcohol consumption while I was in Poland and I thought, ‘No way could anyone drink MORE than Polish people or Eastern Europeans in general’.  BUT, then I got there and discovered that where there’s a will, there’s a way and the Korean people…

Take the time to brine

    Story goes that my grandmother had a little jet stream diner in NYC back in the day.  In that diner, she supposedly had the best chicken.  The taste of which, you simply couldn’t get at home. When asked what her secret to making her chicken so juicy and tender, she would tell you…