Category: Poultry

Slow Cooker Turkey Drumsticks

Drumsticks are my favorite part of the turkey but like most, I used to have them only once a year on Thanksgiving—until I learned how to make them in my slow cooker.  I like to brine my poultry for extra flavor and tenderness but you can skip this step if you like. Brining poultry is

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Shakshuka (Poached Eggs in Tomato Sauce)

closeup photo of shakshouka in a skillet

My first taste of this classic Middle Eastern dish was at an entirely inauthentic location—a fast casual tea shop near my job. Nevertheless, it was an amazing experience. I’m no stranger to tomato sauces, but I’d never had one in quite this way—zesty and seasoned with earthy spices like paprika and cumin. Paired with a

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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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