Category: Poultry

Karaage (Japanese Fried Chicken)

Karaage [ka-RAH-gay] has become one of my favorite snacks. It’s kind of like popcorn chicken with an Asian twist. This recipe requires marinating to make sure the chicken is well-seasoned–which you can do in an hour or so, but I like to marinate overnight. Karaage is often served in Japanese restaurants as an appetizer with a

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Tomato Avocado Toast with Eggs

photo of tomato avocado toast with eggs on a turquoise IKEA FÄRGRIK 8-inch side plate on a wooden surface

I will admit, avocado is an acquired taste. I didn’t become a fan of the fruit–yes, it’s a fruit; a berry to be exact–until recently. For me, it’s best used for its creamy texture than for its taste. More specifically, I treat it almost like a soft, melty cheese. This open-faced sandwich is a perfect

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Steamed Hard-Boiled Eggs

close-up photo of a hard-boiled egg sliced in half on a small cobalt blue plate

For years, I’ve been using a pretty surefire method for hard-boiling eggs in such a way that the shells don’t stick: the cold start method – submerge eggs in water, bring to a boil, let steam 10 minutes, then shock in ice water before removing shells. But I’ve just tried an even better method: the

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Parmesan-Crusted Chicken

close-up photo of parmesan crusted chicken

I never used to like chicken breasts. They’re too easy to overcook so I generally stuck to cooking only thighs and drumsticks. This recipe completely changed all that. In fact, I often buy chicken breasts just so I can make this recipe! 🙂 I’ve made this several times and these breasts always come out tender,

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Sofrito Eggs

close-up photo of sofrito eggs on a small cobalt blue plate

This recipe does not actually contain (tomato-based) sofrito, but instead calls for recaíto (Puerto Rican cilantro-based sofrito). Perhaps, I should have named it Recaíto Eggs, but I learned this recipe from my husband and his family and this is what they call it, so it’s fine by me too. This dish is cooked quickly, almost

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Asparagus Tomato Omelette

close-up photo of asparagus tomato omelette with a stainless steel fork on a red plate

Weekends are for omelettes. Comfy pajamas, sleeping in, binge-watching your favorite TV series… and omelettes. You can fill them with almost anything you like: meat, cheese or vegetables — or all three. I love asparagus so this one’s a favorite of mine. — L. Weal INGREDIENTS 5 thin asparagus stalks, trimmed 4 tablespoons salted butter 3 eggs 4—5

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