One Bite at a Time

Chicken Stew from My Nana

Chicken Stew from My Nana

Most chicken stews are made with a heavy hand; the result is the feeling that you’ve just consumed dinner for four. My nana knew a better way. This is a much lighter chicken stew, coming in on the gravitational scale somewhere between chicken soup and roast chicken. What makes this dish is both the traditional ingredients and the fact that it simmers as long as a senate filibuster. A little patience pays off in a bountiful stew.

Garlicky Leafy Greens

Garlicky Leafy Greens

Most people I know are intimidated by dark leafy greens. They buy them because they should, yet the greens always seem to end up either in a vase as a bouquet or permanently exiled to the hinterlands of the fridge. Here’s a better solution. Sauté your greens in olive oil and garlic. Toss in some cherry tomatoes for color, or caramelized onions and a few raisins for sweetness. My friend said her 4-year old ate these greens and said they tasted like candy. Now that’s a kid with a bright future!