• Beef,  Chicken,  Ingredient,  Italian,  Main Dish,  Pasta,  Techniques & Ingredients

    Classic Ragù Bolognese Redux: Do Chicken Livers Deliver?

    A comment from an Italian cooking teacher about our Classic Ragù alla Bolognese from Ada Boni got us thinking about what makes a bolognese a bolognese. In particular, are there chicken livers in its DNA? So we put Recipephany’s Research and Testing Institute to work. Here’s what we learned from our deep dive into the evolution of one of the world’s favorite meat sauces. A genetic analysis of bolongese ragù’s ancestry brings you immediately to Pellegrino Artusi’s 1891 seminal cookbook, Science in the Kitchen and the Art of Eating Well. The meats Artusi favored for his “Maccheroni Alla Bolognese” (which is curiously tomato-free in a book with many tomato sauces) were simply veal and…

  • Chicken,  Other

    Oscars 2015: Imitation Game (or, “Rabbit” Out of the Woods)

    Best-picture nominee The Imitation Game handed me this pun on a platter for Oscars Night 2015. This recipe for Sicilian sweet-and-sour rabbit marinated in red wine and simmered with pine nuts, golden raisins, olives and capers made a tender and deliciously drunken stew with chunks of chicken thighs. Alongside it, we served Grand Goudapesto Rotelle, a baked casserole of corkscrew pasta tossed with basil pesto and grated gouda. It was all much more satisfying than the half-baked Oscars show. As you can see below, Oscar himself is reading up on our Variety Boffo Buffet, which included: The Tequila of Everything Margarita with Eddie Redmayne Pomegranate Juice (to honor National Margarita Day) Birdmanchego Cheese Rosamund…

  • Chicken croquettes
    Chicken,  Main Dish,  Recipes,  Technique,  Techniques & Ingredients

    Oven Chicken Croquettes à la Mini-Prep

    Ah, comfort food. This recipephany produces a classic croquette from the early 50s. But it is neither deep fried nor béchamel-laden, as you’d find in a diner. So you can take comfort in its wholesomeness. It’s more like a chicken patty, best served with spicy barbecue or horseradish sauce. And surprisingly, it has no onions. More surprisingly, I’ve never been tempted to add any. (Note: Since I posted this, I tried adding chopped scallions. They gave the croquettes a nice little bite and turned them into something like baked chicken salad.) Most important, it’s comfort food for the cook because I get to whirr it up in the Cuisinart Mini-Prep Plus Processor my friend…

  • Chicken,  Main Dish,  Techniques & Ingredients

    How to Fowl-Up a Chicken

    Long ago, when I was an advertising copywriter at an agency we affectionately called “the Pit,” I cranked out headlines and calls-to-action for everything from cheesy inflatable pool toys to police-car flashing lights. I didn’t have time to get too friendly with the products, though, since I had to log in every minute of head-banging “creativity.” So it was with excitement that I got to take home a new kitchen gadget, the Poul-Tree vertical roaster. The rack would fit into the chicken’s cavity (okay, up its rear) to stand it upright in the oven. The idea was that the fat would drip away and the bird would brown crisply all over, without any soggy…

  • Asian,  Chicken,  Main Dish,  Recipes

    Olympic Seoul Chicken, or How My Mom Met Frank Perdue

    My brother’s prize-winning peanut butter and provolone sandwich (see the PS in the last post) stuck in my mind like it stuck to the roof of my mouth. So decades later I started dabbling in cooking contests. Once I entered one of my mom’s heirloom recipes with only a minor substitution and it came in third. My mom could have been ticked off. But instead, it stirred up her competitive juices. If her daughter could do well with her recipes, why couldn’t she? Her target: the 1988 Delmarva Chicken Cooking Contest. Her concept: an adaptation of a favorite Asian dish with the name “Saigon” in it. “I added lots of garlic because garlic was…