Caribbean chicken pepper pot 

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This is a much-beloved Food Network recipe for my family. When we first made it in 2011, it was called Caribbean chicken pepper pot. Over the years, Food Network changed the recipe name and inadvertently created an ambiguity regarding the amount and type of chicken (which I clarify below). The current recipe is here:  http://www.foodnetwork.com/recipes/food-network-kitchens/caribbean-chicken-pepper-pot-recipe.html… Continue reading Caribbean chicken pepper pot 

Filipino chicken and cellophane noodle soup (pancit sotanghon)

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Using a stock pot, saute 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces) in a little oil until browned.  Season lightly with salt and black pepper. Set chicken aside, and then add 1 large onion (chopped) and saute until wilted.  Add 16 oz cherry tomatoes (cut in half) and 4 garlic cloves (minced),… Continue reading Filipino chicken and cellophane noodle soup (pancit sotanghon)

Sweet oven-baked grits and millet with pecans, maple syrup, and honey

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Recipe is here:  http://mobile.nytimes.com/2014/03/13/health/sweet-oven-baked-grits-and-millet-with-pecans-and-maple-syrup.html?referrer (Mar. 2015) Note: The photo shows our modification:  we swapped out medium-grain cornmeal for the grits and amaranth for the millet. We also garnished with walnuts instead of pecans. The result was less solid than the original recipe, but still delicious. (Nov. 2016)