You’ve given me an idea for dinner tonight (again). Ty!
I rarely think of corn as a side for chicken because it’s so often paired with seafood. Sounds good.
Wonderful!
1 Like
That’s interesting. I think of corn as a good side dish for any meat or seafood.
1 Like
I made this about 3 times last summer. It was such a simple and fast weeknight dinner when corn was in season.
2 Likes
I love corn, and especially in combination with corn. I mean chicken 
Great with steak and baked taters, too.
1 Like
I had broccoli and cauliflower that needed to be used and I remembered this recipe. I used cauliflower instead of the gnocchi. It’s the recipe that made me like roasted broccoli, the rpf and lemon juice are what makes it special.
10 Likes
Took me a couple of days to finally roast the marinated chicken, but boy, was it good! Next time with fresh corn on the cob.
7 Likes
I made this again, using frozen scallops. The scallops were not good but the salad and dressing were wonderful.
12 Likes
This sounds really good and hope to try in the near future.
1 Like
SPRING CHICKEN MISO SOUP
I make this soup just about every spring when I see sugar snaps at the market. I think it is delicious and it is a pretty complete meal with chicken, sugar snaps, leeks, spinach, and soba noodles. The only change I make is I use chicken broth rather than water. The photo on the NYT website is much prettier than mine, but it is still a very tasty meal.
9 Likes
David Tanis’ oven chicken kebabs.
Loved these as a step-up from my usual ground chicken kebab or meatball. Heavy on the heat with a little bit of sumac, these went the extra mile. I made meatballs out of the mix, adding zucchini, an egg, and breadcrumbs.
9 Likes
That sounds perfect for this foggy weather and I have all the fixins except soba noodles. I could probably use lo mein.
1 Like
Interesting that lamb isn’t the default for these. I’d much prefer ground lamb over ground chicken, but I almost always have ground lamb in the freezer from our share.
1 Like
Hey everyone, put on your COTM nominating hats and come throw some ideas around! COTM Nominations!
1 Like
FLOUNDER (TURBOT) WITH BROWN BUTTER, LEMON, AND TARRAGON
I got some turbot at the farmers market the other day - haven’t ever seen it or had it before. The fishmonger talked it up to me so I got a pound. I used it in this recipe. Dead simple and nice results. I found it needed - as is often the case - far more seasoning (salt and lemon specifically) then the recipe called for, but once I added that it was great. Good weeknight dinner, and it showcased the flavor and texture of the fish nicely.
7 Likes
I love love turbot and rarely see it.
1 Like
I’ve never seen it before! This fishmonger mostly has local fish but I’m not sure this is local to us in NY. It was a bit firmer than flounder but still flaky and a mild flavor. I would definitely get it again if they have it. I’m curious where they’re sourcing it from if it’s not local.
1 Like
My local WFs has it sometimes and it is wonderful.
1 Like
