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This Week’s “Food of Yore” History Lesson.

The Fowl Fad: A 19th-Century Obsession with Chickens. And a recipe for Chicken and Slicks

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Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.

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Fried Chicken might be one of our favorite foods, but we knew there had to be a way to cut calories and still produce the golden-brown, crunchy, rich flavor.

Meet: Oven-Fried Chicken.

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#ILoveMyPressureCooker: Paula Jones of bella alimento Makes Weeknight Meat Sauce with Rigatoni. Pre-order Pressure Cooker Perfection: http://amzn.to/Uqkz5a

There are few dishes more comforting and fulfilling during cold-weather months than our perfectly cooked Classic Pot Roast.

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Have you tried braising your meat? We tested several cooking temperatures and times to discover the best way to get moist and delicious braised meat.

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Get ahead of the game this week with our make-ahead DIY Thai Green Curry Paste.

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Make-Ahead Frozen Pizza

Our homemade version can wait in your freezer until you need an easy, and cheesy weeknight dinner. Try the recipe here.

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Quick Creamy Tomato Soup

Just add the grilled cheese and you’ve got a perfect weeknight dinner. Try our recipe here.

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Plan ahead with our Freezer Chicken Pot Pie

Make a few this weekend and next week’s dinners will be a breeze. (We even used store-bought pie dough!) Find the recipe here.

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Classic and Creamy, Try Our Chicken Fricassee

Serve this creamy stewed chicken with white rice, egg noodles, biscuits, or crusty bread. Find the recipe here.

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akitcheninqueens:

I stumbled across a chicken fajita recipe on Cook’s Illustrated that was exactly what I was looking for. Combining the fajita marinade with tortilla prep in this Cook’s Illustrated recipe, I formed a very tasty, slightly spicy quesadilla, topped with monterey jack, cheddar, asadero cheeses, and some grilled onion.

Reblogged from akitcheninqueens