With traditional paprikash, chicken is served in a thick, creamy paprika sauce over a bed of egg noodles. In this streamlined recipe, you rub a paprika-based spice mixture on bone-in chicken thighs, sear the chicken in a skillet, then toast rice and veggies in the chicken drippings. The chicken goes back into the skillet, then…

Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough to make for a weeknight dinner but also special enough for company, and it appeals to the whole family. Kids especially love it because it bears some resemblance to chicken fingers. There are two secrets to success: first, pounding the chicken…

By Linda Gassenheimer From Tribune News Service Noticing so many eastern Mediterranean and Lebanese restaurants becoming popular, I was hungry for a quick dinner with their savory and aromatic flavors. Using za’atar found in the spice section of the market, I created this quick dinner with very little effort. Za’atar, a spice mixture used in…

Here’s a fun bit of jerk history: the word jerk refers to a way of cooking that’s popular in Jamaica. All varieties of meats and even vegetables are traditionally marinated in a paste or rub that includes allspice and Scotch bonnet peppers. Then it’s slow smoked over long sticks of pimento wood. Nowadays, you can get authentic…

I’ve been using buttermilk a lot these days. In a brine, in a cold soup and in my fresh herb “ranch” dressing. I also find using buttermilk as a marinade for chicken yields a juicy result. It both tenderizes the meat and, as the chicken cooks, the buttermilk sugars help develop a crispy, slightly caramelized…