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Category: Pappardelle with Braised Chicken and Figs

Pappardelle with Braised Chicken and Figs Adapted from Chef Kyle Bailey in Food and Wine Magazine

             Who isn’t always looking for fresh, new ways to cook that workhorse of the kitchen, the skinless chicken thigh?  That’s why I was intrigued by a recipe in October’s Food and Wine Magazine that was said to be “Spanish-inspired pasta”.  First of […]