Archive for the 'Poultry' Category

Roast Chicken “stuffed under the skin”

Like many chefs, what I crave on a day off is the comfort of a simple roast chicken. However, in this blog you probably noticed we aren’t in the business of keeping it that simple, are we? Stuffing it under the skin is a great way to infuse more flavor into a chicken while keeping […]


Braised Chicken in White Wine, Mustard & Tarragon

My seasonal food clock is somewhat ahead of schedule as I’m already craving foods usually enjoyed after the thermometer drops a few degrees, but I didn’t feel any guilt devouring this dish. This braised chicken defines comfort food for me. This is what I want when the weather outside is not too nice, when there’s earthquakes, […]


Pastilla, Bastilla, Bisteeya, B’stilla, Bstilla… or whatever the heck you want to call it.

Err.. I couldn’t make up my mind on which spelling to use for this memorable Moroccan dish that combines the flavors and textures of savory meat, soft eggs, crunchy pastry and sweet spices. Though the traditional dish is usually made with squab or pigeon meat, in the US you’re likely to see chicken substituted instead […]


Baby Chicken with Soy-Whiskey Glaze & Sticky Rice Stuffing

I was completely and utterly torn between two recipes, Jean-Georges Vongerichten’s chicken with a soy-whiskey glaze and Mochachocolata aka Rita incredibly delicious-looking chicken with a sticky rice stuffing. Plus, i was hungry. Very hungry. So i thought, heck… let’s combine both recipes, shake really hard and see what comes out of it. Being ordered around […]