In just under the wire, two recipes to satisfy any late-summer sriracha cravings. Both are great to throw on the grill, in the overn or in a slow cooker, and serve over mixed veggies, rice or on a sandwich roll.
This Month’s Recipe: Possibly the Best-Ever Jerk Chicken TacosStandard
This jerk chicken is possibly the best thing I’ve ever made with my own two hands, so I wanted to share. It’s a great recipe for the slow start to spring we’ve been having in the Northeast. If it’s cold outside, you can leave the chicken whole or use the leftover jerk broth as a soup starter. If it’s warm outside you can shred the chicken and add it to tacos — like I did — then wash the whole thing down with a cold lemonade.
This Week’s Recipes: May 8, 2009Standard
This Week’s Recipes: March 27, 2009Standard
This Week’s Recipes: Feb. 27, 2009Standard
This is something new I’m trying out. It’s part food diary, part cookbook – a list of meals and snacks I ate this week and how to make them.