Ingredient Profiles

We like playing in our test kitchen. The geekery is at its finest when we’re researching ingredients: their history, uses in cooking and unique qualities. Then we get to play with them.

Below is a full listing of the ingredients we’ve featured so far, from apples to zucchini. If you’re looking for our posts in chronological order, keep on scrolling. Now go play in the kitchen!

Note: You can peruse our full recipe list to see what we did with all those ingredients.

Apples: The Seductive Fruit
Artichokes: The Ultimate Finger Food
Avocados: Nature’s Butter
Baby Vegetables: The First Flavors of Spring
Basil: A Basil Primer
Basil: Uniquely Common
Beets: Just Beet It
Berries: Naked Deliciousness
Bread: The Wonder of Bread
Cardamom: Heaven’s Scent
Caviar: An Endangered Pleasure
Champagne: Cause for Celebration
Cheese: The Cheese Course
Chestnuts: The Taste of December
Chocolate: Savory Chocolate
Chocolate: The Sweetest Indulgence. Or Not.
Cilantro: Herb with an Attitude
Cocktails: Cocktails, Anyone?
Coffee: Not Just for Beverages
Corn: Sweet Versatility
Cranberries: Beyond Thanksgiving Dinner
Cream: Creamy Delights
Fennel: Fabulous Fennel
Figs: A Feast of Figs
Fish: A Culinary Quandary
Foie Gras: The Art of Foie Gras
Game Meats & Birds: Game for a Taste
Garlic: The “Stinking Rose”
Ginger: The Feisty Rhizome
Honey: Oh, Honey…
Hors d’Oeuvres: Little Bites of Heaven
Lamb: Spring…Lamb
Lavender: Sweet Blooming Lavender
Lemongrass: Perfumed Allure
Lemons: Pucker Up, Sweetheart
Lobster: The Sophisticated Crustacean
Mascarpone: Mellow Mascarpone
Morels: Mmmorels
Nutmeg: The Stirring Spice
Olive Oil: The Golden Elixir
Oranges: The Taste of Sunshine
Peaches: Summer’s Sweet Signature
Pears: Pear-Luscious September
Pecans: Nuttin’ Like ‘Em
Peppers: Taste the Rainbow
Port Wine: Any Port in a Storm
Pumpkins: Into the Pumpkin Patch
Root Vegetables: Hidden Jewels of the Harvest
Rosemary: The Scent of Inspiration
Sage: Sensually Satisfying Sage
Salmon: In the Pink
Seafood: The Taste of the Sea
Shrimp: America’s Favorite Seafood
Spinach: An Unexpected Indulgence
Stone Fruit: Drupey Drawers of Goodness
Summer Squash: Delicious & Nutritious
Sweet Potatoes: Tasty Tubers
Tarragon: The Sweet Taste of Spring
Tea: Tea Time
Tomatoes: A Tomato Primer
Tomatoes: The Tomato Parade
Truffles: The Truffle Hunt
Turkey: Talkin’ Turkey
Vanilla: Vivacious Vanilla
Winter Squash: A Must for Fall

Post image for Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce

This simple and rustic dish uses honey to sweeten the sauce and bring together the dish. The lemon zest, cinnamon and cumin are all flavors that evoke Morocco. The pièce de résistance would be the addition of Moroccan preserved lemons, which you can find in Middle Eastern specialty stores or make yourself with our preserved lemon recipe. This authentic ingredient offers the perfect tanginess to balance the sweetness of the honey.

4 servings

Ingredients

4 split chicken breasts, bone in
¼ cup flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

[Chef's Note: If desired, you may substitute boneless chicken breasts, pounded thin before dredging in the flour. Shorten the cooking time accordingly.]

For the sauce:
2 tablespoons olive oil
1 medium onion, diced
4 teaspoons grated lemon zest, plus juice
½ Moroccan-style preserved lemon, sliced (optional)
1 ½ teaspoons ground cumin
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
3 cups strong chicken broth
1 cup Spanish green olives, pitted and sliced
4 tablespoons honey
1 cup cooked chickpeas
1 tablespoon chopped cilantro, plus more for garnish

[Chef's Note: Preserved lemons have been brined in a salted mixture with saffron, olive oil and other spices. They can easily be made at home, but require pickling over the course of two weeks, so you may need to plan ahead to make them for this recipe!]

Preparation

Rinse chicken breasts and pat dry. Dredge chicken in flour seasoned with salt, pepper and paprika. Heat olive oil in a large sauté pan over medium-high heat. Sauté chicken breasts until nicely browned on both sides. Remove chicken and keep warm.

Lower heat to medium-low and add diced onion. Cook, stirring occasionally to remove browned bits, until onions are soft, about 5 minutes. Add the grated lemon zest and juice, the sliced preserved lemon, then stir in the cumin, paprika and cinnamon. Cook, stirring, for 1 minute. Add chicken broth and sliced olives. Return chicken to the pan, bring to a simmer and cook for 10-15 minutes, until the chicken is cooked through. Remove chicken from the pan, keeping warm. Add honey, chickpeas and cilantro to the sauce, stirring to dissolve honey and pull together the sauce.

Service

Place chicken on warmed serving plate and spoon sauce over. You may spoon some of the chickpeas on the side, and garnish the dish with more cilantro leaves.

Recipe and photo by Mark Tafoya

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Chestnuts: The Taste of December

Thumbnail image for Chestnuts: The Taste of December

Take an afternoon by the fire with some warm chestnuts and a spot of brandy. Go ahead, it’s the holidays.

Hors d’Oeuvres: Little Bites of Heaven

Thumbnail image for Hors d’Oeuvres: Little Bites of Heaven

Hors d’oeuvres can encompass a wide variety of foods, and range from casual finger foods to elegant nibbles.

Turkey Preparations

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There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets.

Turkey Gumbo

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Wondering what to do with the leftovers? This gumbo uses dark meat turkey instead of the traditional sausage and shrimp.