Glazed, Pan-roasted, and Marinated Chicken with Lemon

Since childhood, chicken has always been  a tasty meal, cooked in all its glory, many different ways. Along with my siblings and I, we ate chicken fried and roasted, and other ways too such as chicken a-la-king, a great way to use up leftover chicken.  Our  housekeeper, who worked for us from the time I…

Balsamic-Garlic Teriyaki Chicken

I love creating recipes, especially main dishes and desserts, and truly, consuming them feels just as fulfilling as the cooking process. It’s like an eatable gift, a new “package”  arrives  each time I develop a dish. I “unwrap” it as I gather ingredients and tools and then  preparation begins, and voila, soon I’m presented with…

Juicy, herb-roasted Cornish hens smothered with vegetables

  I hadn’t eaten Cornish hens in several years, so, I picked up two. But for a change, I wanted to cook something different–not just roasting them. No particular recipe caught my eye in my cookbooks but eventually  a familiar mix of ingredients popped up as I browsed the internet; and I soon realized I…

Red Potatoes, Peppers and Chicken

From Nourished: A Memoir of Cooking and the Arts, by Marilyn Raff Cook and Prep. Time: 75 minutes      /       Serves 4-6 6 chicken thighs, bone-in, skin-on 2 Tbsp olive oil 3 garlic cloves, pressed 1 small onion, chopped or 5 scallions, chopped 1 carrot, sliced thin 1 small red pepper,…