Slow-Roast Gochujang Chicken
This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don’t discount those buttery-soft, nearly-confited potatoes, which cook gently in the […]
Blackened Chicken Cutlets
Blackening refers to coating quick-cooking proteins in a robust Cajun spice blend and flash-cooking them in a ripping-hot cast-iron skillet until the fat and spices smoke and char but don’t completely burn. It’s usually a smoky business, but it can be well controlled with a few tweaks. Pounding the cutlets very thin (⅓ inch thick) […]
Caesar Salad Roast Chicken
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more […]