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The Cookstr Weekly: A Chicken in Every Pot

September 8, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

 Pimenton Chicken with Piquillo Pepper Sauce by Joey Altman 


Fall is in the air, and chicken is on many dinner tables as a go-to meal. But there’s no reason to get stuck in a familiar rut. Whether as the basis of a soup or an oven-roasted delight, chicken’s versatility makes it the perfect primary ingredient for a variety of main courses of different tastes and textures. Cultures around the world enjoy chicken as a dietary staple, and it’s easy to bring some of those global flavors to your table. This recipe for Pimenton Chicken with Piquillo Pepper Sauce by Joey Altman will spice up any weeknight meal with minimal effort and maximum flavor, making use of ingredients you probably have on hand. Chicken pairs well with strong and spiced flavors, as in the Tandoori Chicken Breasts and West African Chicken below, and shines in kid-friendly specialties like Nutritious Nuggets or Chicken Tacos with Green Sauce. As the days grow shorter, be sure to make your affair with chicken a long-lasting one!

More Chicken Recipes from Cookstr 


Tandoori Chicken Breasts by Phillis Carey


Chicken Burger with Black Olives and Caramelized Onions by Sally Sampson 


Nutritious Nuggets by Domenica Catelli


Khmer Chicken Samla with Coconut Milk by Jeffrey Alford and Naomi Duguid


Chicken Fricassee with Meatballs by Mimi Sheraton 


West African Chicken by Chad Carns 


Casserole of Chicken Tacos with Green Sauce by Diana Kennedy 

In Season: Sweet Potatoes
The humble sweet potato is often forgotten until the winter holidays roll around and the tuber is doused
in butter and topped with marshmallows in the ubiquitous American casserole. Rich in dietary fiber, protein, vitamins A and C, iron, and calcium, this vegetable is dessert-sweet on its own when baked
or boiled, and features equally well in savory recipes. Try sweet potatoes in curries, soups and stir-fries;
their flavor profile pairs well with coconut milk or soy sauce. With cinnamon and nutmeg, sweet potatoes are delicious even without the addition of butter and sugar. And in this recipe by Margaret Howard for Sweet Potato French Fries, they’re oven-roasted with garlic for a satisfying, crispy side dish.

Chef’s Tips & Tricks: Yogurt Cheesecake with Pine Nut Brittle

“Deliciously thick and creamy Greek-style yogurt is everywhere these days, and it is a far cry from the thin, watery yogurt I used for so many years. It harmonizes perfectly with the rich, buttery texture of mascarpone. This is a crustless cheesecake, more like a custard than anything else. For a contrast in texture, I like to serve it garnished with some crushed pine nut brittle, or crocante.”
– Gina DePalma
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