| Good Saturday morning, everyone. What's on your weekend agenda? Years ago — pre-kid, pre-full-time job and, well, pre-adulting — my answer might have included "going to the mall." You remember malls, right? The paeans to capitalism, conspicuous consumption, teenage mischief and heavily scented candles were long a pillar of American suburban life. But like many others, I'm spending a lot less time at the mall these days. When I find myself there, I'm mostly passing through as a shortcut to or from the subway. There is, however, one part of the mall that still has any pull on me: the food court. Oh, the choices! The aromas! The Mrs. Fields cookies! (At least if there were any locations left in the D.C. area.) And let's not forget those sample bites of orange chicken and bourbon chicken. I found myself immediately transported back to my late '90s adolescence when I tasted the Bourbon Chicken that Aaron Hutcherson wrote about for his Dinner in Minutes column. All that was missing were the toothpicks skewered into each piece. (And maybe Red Hot Chili Peppers playing in the background.) This version from the America's Test Kitchen cookbook "When Southern Women Cook" guarantees that the dark-meat chicken stays tender and juicy, thanks to the velveting technique that coats it in a cornstarch slurry. Featuring a sweet, sticky and not at all boozy bourbon sauce, this recipe can be on the table in 45 minutes, no getting lost in the mall parking garage required. If you're looking for a meal that will transport you to somewhere farther away, Daniela Galarza's Weeknight Bouillabaisse is just the ticket. Her home-cook-friendly riff on the classic seafood stew from Marseille, France, offers plenty of flexibility based on your preferences (include the potatoes and fennel or skip them) and ideal seafood blend (choose between a variety of shellfish and fin fish). Regardless, you'll end up with a richly flavored, vividly colored bowl perked up with white wine, saffron, tomatoes and parsley, among other things. Joe Yonan takes us on a similar international trip with Arancini (Fried Rice Balls With Cheese). The Italian specialty, often stuffed with cheese or meat sauce, is traditionally made with leftover risotto, but this recipe swaps in a no-stir pot of creamy arborio rice that is briefly chilled before you shape and stuff the spheres. Rolling the balls in breadcrumbs, then deep-frying them, creates a golden, crisp and irresistible crust. (And, yes, they work in the air fryer, too.) Pop open your favorite jar of marinara sauce for serving, and dig in. I know that trying to find a specialty ingredient can sometimes feel like a journey in and of itself, but when it comes to Chartreuse, that may ring especially true. If you're a fan of the French green or yellow herbal liqueur, Carrie Allan is here to help. She recommends some easier-to-find alternatives, including ones that would be right at home in the Modern Bijou Cocktail, a take on a classic drink also starring gin and sweet vermouth. You won't have any problems acquiring the ingredients for Ellie Krieger's Roasted Carrot Lettuce Wraps With Avocado. In fact, many of them — including the vegetables, spices and yogurt — may already be in your fridge and pantry. Set the carrots, lettuce leaves and toppings out to serve this meatless dish taco-bar-style for another choose-your-own adventure meal. In our most recent live cooking chat, Aaron and I answered questions about light vs. dark green scallion parts, making restaurant-quality Brussels sprouts at home and a spouse who splatters oil while cooking (and doesn't want to use a splatter screen). What else is on your mind? We'll be ready to help Wednesday at noon Eastern, so submit your questions now and come back to see the answers in real time. (Of course, you can always read the transcript later, too.) Until next week, happy cooking. |
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