Monthly Archives: January 2018

Chinese Spareribs

These are from page 6 of the Jan-Feb 2018 issue of Cook’s Illustrated.  They’re a fair amount of work, but they turned out really really tasty.


I made a couple of changes to the recipe, though.

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Another Lunch

Skin-on chicken thighs are one of my favorites, despite the fact that they are increasingly hard to find in grocery stores in reasonable quantities (<4 lbs).  Usually I stew them, but sometimes I also roast them:


These were brined overnight and seasoned with garlic, rosemary, and thyme, then roasted in a 425 degree oven for 30 minutes.  The sauce is a simple dijon mustard and lemon juice pan sauce, thickened with flour.

The skin was dried with a paper towel after being taken out of the brine, and lightly dusted with cornstarch.  It ended up amazingly crispy (as if it were fried), while the chicken was nice and tender and tasty.