Honey-Sesame Grilled Chicken Wings
Sticky sweet replaces blazing buffalo with these tasty wings. Serve them as finger food appetizers for an outdoor party or as the main course for a family dinner when paired with seasonal sides.
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The Buzz
Catherine on Cold-Busting Ginger Chicken Noodle SoupThis is truly a great soup when you're sick. But it is a little on the medicinal side. I'd cut out half of the lemon juice and reduce the amount of ginger - for people who want a milder chicken...- Catherine on Seven Layer Dip IIThis is a great appetizer and a hit at parties. It's easy to make and fun to eat!
- Catherine on Mexican Chopped Salad with Honey-Lime DressingI made this fun salad for a Cinco de Mayo party and it was a hit. The honey lime vinaigrette is a great combo with all the veggies. I also love the crunch of jicama and radishes.
- Catherine on Twice-Roasted Sweet Potatoes with Hot HoneyThese potatoes are outstanding! The hot honey makes them so special. The double roasting and leaving the skins on make this a unique prep on a old standby. I usually chop up my sweet potatoes and roast away and serve...
Garlic and Herb Spatchcock Grilled Chicken
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin. Carve and serve the whole chicken with Hobo Pack Potatoes with Rosemary and Garlic and save the breast for Summer Chef’s Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing .
Spiced Shrimp in Lemon-Ginger Sauce
This dish is a combination of two recipes. The spiced shrimp is my go-to recipe for a shrimp cocktail, which I learned many years ago from a Chinese cookbook by Sunset. It is delicious, aromatic, and with a pungent cocktail sauce makes a perfect appetizer. I usually make the second recipe, for the Lemon-Ginger Sauce, to serve over roasted or fried fish or chicken, and use chicken or fish stock for the liquid. I have to say that the idea to marry these two recipes and serve it hot as an entrée was a successful and a delicious one. You also can make this recipe with lobster tails, crab, or scallops.
Tequila-Mustard-Glazed Chicken Skewers
James Holmes, a Farmhouse Delivery CSA customer, developed the glaze for this recipe while experimenting with homemade mustards.
Chicken with Morels and Tarragon Cream Sauce
Nick Nairn loves morels, and he knows how to eke out every bit of flavor from them. Instead of discarding the water that he uses to plump dried morels, for instance, he adds it back to the dish, where they intensify the delicate, earthy taste.
Fettuccine with Asparagus, Morels, and Tarragon
8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels
3 tablespoons butter
1 cup (packed) sliced shallots
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
1 1/4 cups vegetable broth (if using fresh morels)
2/3 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon, divided
12 ounces fettuccine
1 cup grated Parmesan cheese, divided
Ginger-Chicken Meatballs with Chinese Broccoli
Ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor-these meatballs are loaded with aromatics like scallions, ginger and garlic.
Old-Fashioned Meat Loaf
This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef and pork insures meatiness, with Worcestershire sauce and chopped vegetables added for good balance. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.
Bistro Dinner Salad
This dinner salad is a perfect light and quick, yet refined, meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness.
Bistro Salad with Bacon, Eggs, and Mushrooms
Creamy eggs, the star of this entrée, play well off the bitter greens and earthy ‘shrooms.