In the vexing moments when we stumble on an abandoned package of chicken thighs in the back of the fridge, we really have
In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he tackles tough questions about yielding tender meat.Q.
In her own kitchen, she likes to use beans as the star ingredient: plump chickpeas or gandules (pigeon peas), a hardy local crop