Monthly Archives: February 2016

Three-Cup Chicken a la NYTimes

One of my New Year’s resolutions is to select at least one recipe per week from Sam Sifton’s free NYTimes Cooking newsletter.  Several times every week I look forward to opening an e-mail containing Sam’s ideas for both weeknight and weekend meals from famous chefs, food columnists and cookbook authors.

On Sunday evening, I tried the below recipe for “Three-Cup Chicken” and served it over basmati rice. For additional flavor, I cooked the rice in coconut milk rather than water or chicken stock.

I suggest you sign up today – always something new and creative to please your palate.

Asian Chicken

http://cooking.nytimes.com/recipes/1017456-three-cup-chicken?em_pos=medium&emc=edit_ck_20160215&nl=cooking&nlid=67817547

New York State of Mind

Check out my February issue of The Judicial Palate.

New York State of Mind

Casa Mono

Razor clams and sardines at Casa Mono

This article originally appeared in the February 2016 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2016.  All rights reserved. Reprinted with permission.