If we looked at a Venn Diagram of people who love chicken wings vs. people who make chicken wings at home for themselves, there wouldn’t be a lot of overlap. I’m here to fix that with a fool-proof recipe packed with rich, umami flavor that will help restore belief in your chicken-making abilities.
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I can and will not be held liable for any feuds that ensue over the last piece of this bread pudding.
When Yemisi sent me a few beautiful, colorful jars of her soups and sauces, I knew it was time to get to work. Egunsi Foods, her baby, brings West African flavors into our American kitchens with the twist of a cap. Everything is fresh, flavorful, colorful, and bright. And did I mention she’s in Harlem too? Egunsi can be found at Whole Foods Harlem and online direct to your door!
Groundnut, or peanut butter stew, is a traditional West African stew, and using the groundnut soup from Egunsi, I got to make my own twist. It’s earthy, creamy, and savory all at once. Get the recipe and warm yourself up this fall...scroll down for the deets.
2 lbs dark meat chicken, skin-on and bone-in
4 c plain cooked white rice
1 tbsp extra virgin olive oil
2 c collard greens, shredded
2 zucchini squash, sliced and quartered
1 c full-fat coconut milk
1 jar Egunsi peanut butter soup
2 plum tomatoes, in chunks
1/2 medium white onion, sliced
1 bay leaf
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp apple cider vinegar
1 tbsp tomato paste
1 tsp coriander seeds
1 tsp black pepper
1 tsp sea salt
1 lime, juiced
Garnish with: cilantro, crushed red pepper, crushed coriander, salt flakes
In a dutch oven, heat the olive oil to high heat for about 2 minutes
Brown the chicken for 3 minutes on each side, then add the apple cider vinegar to de-glaze the pan
Turn the burner down to medium-low and add the peanut butter soup, coconut milk, onion, tomatoes, tomato paste, ginger, bay leaf, salt and pepper, coriander, garlic, and lime juice to the pot. I know that was a lot
Cover and simmer for one hour.
Un-cover the pot and add the zucchini and collard greens we are doing this towards the end so they don’t get mushy
Cover the pot again and simmer for another hour.
Serve the stew over rice and garnish how you’d like!
Fall festivity all up in ya mouth, folks.
Fall is here, and for me and other amateur gourmands this means invoking the spirit of Ina Garten, queen of bougie comfort food.
Steak n eggs is my favorite thing to order at brunch, especially when made with my favorite cuts, skirt or hanger steak. It’s super indulgent and they almost never give you a big enough piece of meat so you’re left wanting more. When you make it at home you save some change, and you can put your own spin on it. For me, that spin is lots of garlicky, herby butter. If you haven’t made my five ingredient whipped herb butter yet, try it now!
1/2 lb hanger steak
2 large eggs
1/4 c whipped herb butter
2 tbsp oil
salt + pepper
bread for toasting
On a clean cutting board, liberally sprinkle the steak with salt and pepper, covering both sides of the meat
Melt half of the butter in a cast iron skillet on high heat, until it starts to bubble
In a separate small non-stick skillet, heat the oil of your choice on medium high and sprinkle the pan with salt
Throw the steak into the screaming hot cast iron skillet and cook for 4-6 minutes on each side, basting in butter repeatedly
Simultaneously, fry the eggs in the hot oil, only flipping them once when the outsides start to crackle
Once the steak has developed a nice crust, remove it from heat and place it on a clean cutting board. Allow the meat to rest while you finish the eggs.
Toast the bread and smother in the remainder of the butter.
Slice the steak and serve with your fried eggs and toast, and possibly more butter if desired...enjoy!
This herb butter can go on bread, steak, pasta, fish, and even your fingers!
This is a salad for when you want to feed your body and your soul at the same time.
In New York there are two important institutions: B.E.C. and brunch. What if I told you that I combined the two?
A riff on a classic...grilled salted peaches and cream. 🍑
This ain't no middle of the mall avocado toast. It's salty, creamy, savory, flavorful, multi-dimensional, and perfect. It's avocado toast the best way I know how, and now I'm ready to share it with the world.
A lot of you readers have asked me for a guide on shopping at Whole Foods, so consider this a crash course. Welcome to WFM 101, kids! Between farmers markets, local grocery chains, and big grocers like Whole Foods Market, it’s hard to know where to shop for what.
When I visited a small shop in Pamplona that had virtually every regional produce in a can or jar, I knew exactly what I was going to do with these beautifully-roasted sweet piquillo peppers.
Inspired by my favorite banh mi EVER, that which comes from Lee’s Bakery in Atlanta, GA, I’ve made banh mi meal prep bowls that mimic the set-up of the best sammich in the world
For all the other days I’m craving well-dressed chopped goodness, I have this Tuscan kale chopped salad with sweet basil vinaigrette -- and now, so do you!
Summer in a bowl. People, I now present to you delicious ataulfo mango with avocado, tajín, and queso freso. Enjoy!
Inspired by a recent overpriced and over indulgent lobster Cobb I had during a work lunch, this is a deconstructed grilled shrimp version. Enjoy!
- 1 romaine lettuce heart
- 8-10 large shrimp
- 2 strips thick-cut bacon
- 1 oz crumbled blue cheese
- 1 avocado (get the teeny tiny avocados from Trader Joe’s if you can find them)
- 5-7 grape tomatoes
- 2 large eggs
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp minced garlic
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Green Goddess dressing - makes 2 cups
- 1 bunch flat parsley
- 1 bunch cilnatro
- 3 stalks green onions
- 1/2 c extra virgin olive oil
- 1/3 c water
- 4 cloves garlic
- 1 tbsp white Modena vinegar
- juice of 1 lime
- 1 tsp sea salt
- Throw together the dressing first. This’ll give it time to refrigerate and for all the lovely flavors to marinate. In a high-powered blender or food processor, blend all the ingredients until your desired smoothness. I like my mine kind of chunky, entirely up to you!
- Tail, peel, and de-vein your shrimp if necessary. In a large bowl, coat them in the lime juice, honey, garlic, salt, and pepper. Cover and refrigerate until the end.
- Bring 6 cups of water to a boil. Boil the two eggs for as little as 5 minutes (soft boil) or as long as 12 minutes (hard boil). Rinse the, under cold water and carefully peel them.
- On a grill or in a grill pan set to medium-high, fry up the bacon strips for 5-7 minutes on each side. If you’re using a grill pan, this rendered bacon fat will come in handy.
- At the same time, grill the split avocado and the grape tomatoes for 5 minutes tops or until the tomatoes sizzle and burst (it’s OK if they do, just be cafeful)
- Slice the heart of romaine in half and grill it for 5 minutes without flipping.
- Last but not least, throw the shrimp on the grill. They will cook fairly quickly so don’t take your eyes off them! 3 minutes each side or until they’ve got some char.
- Assemble salad as follows: romaine, bacon, shrimp, avocado, eggs, tomatoes, blue cheese crumbles, dressing. Bon appetit!
Eat em with steak, eat em with fish, eat em with forks, or chopsticks, or nothing at all. These cold and refreshing ramen noodles are gonna be your go-to side dish all summer.
- 4 packs dried or fresh ramen noodles
- 1 c chopped scallions
- 1/4 c light sesame oil
- 1/4 c mirin (rice wine vinegar)
- 1 tbsp low sodium soy sauce
- 1 shallot chopped finely
- 1 tbsp minced garlic
- 1 tbsp honey or agave nectar
- 1 tbsp sesame seeds
- 1 tbsp grated ginger
- Bring 8 cups of water to a boil and cook the ramen according to the package instructions
- When you strain the noodles, reserve a little water and place them in a bowl to be refrigerated.
- In a large bowl, whisk together the sesame oil, mirin, soy sauce, shallots, garlic, honey, sesame seeds, and the ginger. cover and refrigerate immediately.
- After about 30 minutes or when the noodles and vinaigrette are cold, carefully toss the noodles in the dressing.
- Serve with sliced scallions and sesame seeds.
- Preheat the oven to 375 degrees
- Spread pesto inside ramikens, getting high up the sides and making a nest for the eggs
- Crack an egg in each ramiken
- Sprinke with kosher salt and black pepper or red chili flakes
- Place on a baking sheet and bake for 20 minutes for runny eggs and 25 minutes for well-done eggs
- 2 large eggs
- 1 cup pesto (I made walnut pesto from)
- Non-stick spray or butter
You might be looking at this plate and thinking, grits? Well yes and no. Polenta and grits are both popular dishes made of cornmeal, but polenta is always made with coarse ground cornmeal. But if you’re me you als make your grits with coarse ground cornmeal. Ok, so yes, grits. But for the sake of this being Italian-inspired, let’s say polenta. Bon appetit!
- 1 c dry polenta (coarse ground corn meal)
- 3-4 c unsalted chicken broth
- 2 c sliced portobello mushrooms
- 1/2 c crumbled goat cheese
- 1/2 c half and half
- 1/2 c white sugar or sweetener
- 1/2 c balsamic vinegar
- 1/4 c goat cheese, more for crumbling
- 2 slices thick-cut bacon
- 6 stalks asparagus
- 2 tbsp minced garlic
- 2 tbsp unsalted butter
- 1 tsp white pepper
- 1 tsp sea salt, more to taste
- In a stock pot bring 2 cups of the chicken broth and the polenta to a boil
- Once it has come to a boil, turn the heat down to low and add one tablespoon of butter and slowly stir in more broth - stir and add more broth every few minutes or so
- In a separate skillet, heat up the sliced bacon strips with a splash of olive oil on medium high for about 5 minutes
- Add the sliced mushrooms, sliced (in quarters) asparagus, plus 1 tablespoon of garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of white pepper and toss until everything is well-coated
- Cook for another five minutes until veggies are firm but finished, then set aside
- To make the balsamic glaze, heat on high the sugar and balsamic vinegar, stirrring well.
- After the mixture comes to a boil, turn the heat down and let it simmer into a thick glaze
- Add another tablespoon of butter, the goat cheese, half and half, and remaining garlic to the polenta and stir well
- Take off of heat and add salt to taste.
- On a plate, layer the polenta, veggie and bacon mixture, glaze, and crumbled goat cheese. Enjoy.