If you still want Thanksgiving poultry but on a much smaller scale, chicken is a good way to go. Cheap and the easiest meat in the country to find, it’s an excellent choice for just a few people.
Spicy pomegranate chicken has been done in more ways than a bad sitcom or a Hallmark movie. It’s just a great basis for experimentation.
Hot and spicy peanut sauce is a standard condiment in Indonesia. This sauce is not only used with satays but as a basis for unusual curries and as a dipping sauce.
Fall sports mean fall grilling and adobo pork chops (or chicken breasts) are a flavorful alternative to hot wings.
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S.
Ramps are wild onions with a strong garlic aroma and flavor that are very popular in Appalachia, where festivals are devoted to them. But many people think that they are much too strong and there is even an aphorism that goes: “Ramps are not for ladies or those who court them.” Ramps are not cultivated but are collected in the wild. Sometimes they can be found at farmers’ markets from southern Canada to the Carolinas beginning in April. They were a favorite of forager Euell Gibbons, author of Stalking the Wild Asparagus who loved them to pickle them and use them in soups such as this one.