Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon and Radicchio


I hope everyone had an amazing Memorial Day — I spent mine in New Hampshire hanging out with my parents and grandmothers. It was super relaxing and I got in lots of crossword time with my Dad, had lunch with my Grams and got to meet a dear friend’s daughter for the first time.

Weekends like this are best for cookouts, which I don’t get to do much of in NYC. This recipe is one you can do on the grill, but you can also make do with a grill pan on the stove if needed (and I do need most times!). And just check out how beautiful it looks plated up!

The secret to this Tyler Florence recipe is a really awesome vinaigrette loaded with garlic, parsley, lemon and thyme, and the perfect juxtaposition of the juicy chicken alongside the bitter radicchio with some great acid from the balsamic and the lemon. I love what grilling does to the radicchio, giving it a nice char and sweetness, and same with grilled lemon — it adds a little something that you don’t get from it when it’s raw.

TW’s Tips

  • You can make the vinaigrette a day ahead; keep in the fridge and bring to room temp before using.
  • The recipe calls for one chicken broken into parts; I love chicken legs so I used a big pack of legs for this, just aim for about 4 pounds of meat

Enjoy this chicken with some of your favorite grill sides — or make it a meal in itself.

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon and Radicchio


  • 2 heads garlic, cut in 1/2 horizontally
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
  • 2 lemons, juiced, plus 2 lemons, halved
  • About 1 bunch flat-leaf parsley, leaves chopped
  • 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces (or any combination — I used just legs)
  • Freshly ground black pepper
  • 2 heads radicchio, preferably Treviso, cut into quarters
  • 1 tablespoon balsamic vinegar


Preheat the oven to 400 degrees F. Cut a piece of aluminum foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you’re ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelized all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Crispy Mustard-Roasted Chicken

IMG_5851I love some crispy, delicious fried chicken, but the process to cook it at home and the lingering fried food smell is enough to prevent me from doing it very often. This crispy chicken recipe (an Ina Garten) is a much easier substitute, and though it doesn’t result in crispy chicken skin you can eat (my fave), it’s still quite delicious. You get great flavor and a little tang from the white wine/dijon mustard combo, and I’m a huge fan of panko vs. traditional bread crumbs (crunchier, lighter). I served this with some mashed potatoes and green beans with pine nuts.


IMG_5848TW’s Tips

  • Make this for a dinner party and you can get it ready to pop in the oven and work, so you can take care of the sides/have a drink and socialize.
  • Make sure you do a good job of patting the chicken dry before you start the breading/coating process, so everything sticks sufficiently.
  • Serve with mashed potatoes and roasted vegetables in cooler weather, or pasta salad/green salad or grilled veggies in the summer.


Crispy Mustard-Roasted Chicken


  • 4 cloves garlic
  • 1 tablespoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 cups panko (Japanese bread flakes)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons good olive oil
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup Dijon mustard, such as Grey Poupon
  • 1/2 cup dry white wine
  • 1 (3 1/2- to 4-pound) chicken, cut in eighths


Preheat the oven to 350 degrees F.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Deviled Chicken Divan


I admit it. There was a time when I was cooking Rachael Ray recipes nearly every time I made dinner. No, she’s not a “chef,” but I have almost every single one of her cookbooks because she makes simple, easy meals that are approachable. Half of those cookbooks are falling apart, I’ve used them so much. I’ve since moved on to others like my favorite Tyler Florence, but I come back to Rachael every now and then and enjoy every bite. This recipe is a variation on her chicken in mustard sauce (she sometimes has recipes that serve as a base and then a bunch of variations on them to change up the original). I love that it’s a one pot and incorporates the vegetable. And it’s one of those feel-good meals, creamy but tart from the Dijon mustard, and who doesn’t like broccoli topped with cheese?


TW’s Tips

  • I used fresh broccoli for this — when you boil it, cook until it’s crisp-tender and then proceed with the rest of the recipe
  • Cook everything in an oven-safe Dutch oven so you don’t have to dirty more than one pan/transfer to a casserole pan.


Deviled Chicken Divan


  • 4 (6-ounce) boneless skinless chicken breast halves
  • 1 tablespoon fresh thyme leaves , chopped (from 4 sprigs)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3/4 cup chicken stock or broth
  • 3 tablespoons (super-heaping) good quality Dijon mustard
  • 3 tablespoons (super-heaping) sour cream
  • 2 10-ounce boxes frozen broccoli spears
  • A few pieces of lemon peel
  • 2 tsp. hot sauce
  • 2 cups shredded Gruyere or Swiss cheese such as Emmentaler


Season the chicken with the thyme, lemon juice, salt, and pepper. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through.

While the chicken is cooking, cook the broccoli in boiling water in a shallow pan with the lemon peel. Cook to just heat through—you want the broccoli spears to retain their bright color. Drain well.

Remove the chicken from the pan and cover with the foil. Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat, and simmer for 3 minutes. Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. Add hot sauce when finished.

Preheat the broiler.

Place the cooked chicken breasts and broccoli in a shallow casserole and top with the deviled sauce and the cheese. Broil until the cheese is brown and bubbly. Serve with crusty bread.

Chicken with Apples, Pears and Camembert Mashed Potatoes


Guys, this is a good one. First, whoever thought of putting triple cream cheese in mashed potatoes is a genius. Why I’ve never done this before is really beyond me, since I’ve eaten my weight in Brie many a time. But somehow this is the first time it has crossed my palate, and I’m a happy camper about it.


Top this mashed potato dreaminess with a really awesome chicken dish, topped with warm pear and apple and you’ve got a killer meal. The fruit adds such a nice warmth and sweetness to the savory in the chicken and potatoes. It’s a Rachael Ray recipe and I’ll definitely be making this again.

TW’s Tips

  • I had some Brie that I substituted for the Camembert — worked great. Really any triple cream cheese will work.
  • Of course the chicken always takes longer to cook than these recipes say. Give it some extra time to make sure it’s cooked through.
  • Serve with a green vegetable — I picked asparagus.




Chicken with Apples, Pears and Camembert Mashed Potatoes


  • 2 pounds small yellow-fleshed potatoes, such as yukon gold, cut into bite-size pieces
  • Salt
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  • Pepper
  • 2 tablespoons butter, cut into small pieces
  • 1 gala, honey crisp or golden delicious apple, peeled and cut into 1/2-inch pieces
  • 1 bosc pear, peeled and cut into 1/2-inch pieces
  • 3 pinches nutmeg
  • 1 tablespoon grated lemon peel plus 1 tablespoon juice
  • 2 tablespoons honey
  • 1/4- 1/3 cup milk or half-and-half
  • 1/3 pound ripe camembert cheese, cut into bite-size pieces
  • 10 – 12 chives, chopped
  • 2 tablespoons fresh thyme leaves, finely chopped


In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, 15 minutes. Drain.

In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until golden, 12 minutes. Transfer to a plate; cover with foil to keep warm.

In the same skillet, melt the butter over medium heat. Add the apple, pear and nutmeg; season with salt. Stir in the lemon juice for 3 minutes, then stir in the honey for 1 minute.
Mash the potatoes with the milk and cheese; season with salt and pepper. Slice the chicken breasts on an angle, arrange alongside the potatoes and top with the fruit. In a small bowl, combine the chives, thyme and lemon peel; sprinkle over the chicken and potatoes.

Chicken in an Herb Garden



This was a really interesting recipe — I’ve never made anything like this dish, and it was really, really excellent. First, you pound out the chicken super thin and roll them up into what are basically raw chicken cigars secured with toothpicks. Then you poach them in white wine vinegar — something I’d never even thought of before. But it gives the chicken a really interesting note of acid. Then, you let the chicken sit overnight in a bath of olive oil and delicious fresh herbs, so the herbs infuse both the oil and the chicken. Pretty creative.


The chicken is meant to be served at room temp which is important especially given that cold olive oil isn’t very delicious. This would also be a really great dish to eat in hot weather so you don’t have to heat up the kitchen.

TW’s Tips

  • There’s a fine art to pounding the chicken thin enough without making it fall apart at the edges. Layer between sheets of plastic wrap and pound carefully with a meat mallet.
  • Pick your favorite combo of herbs. Highly recommend sage and rosemary.
  • Don’t breathe in the vinegar while it’s cooking — not fun.
  • Crusty bread is the perfect accompaniment so you can sop up all the delicious, infused olive oil.
  • If eating leftovers, take out of the fridge and let sit for about 30 minutes before eating to come to room temp.



  • 4 skinless, boneless chicken breasts (2 lbs) pounded 1/4 inch thick
  • 2 1/2 cups white wine vinegar
  • 1 cup extra virgin olive oil
  • 1 cup finely chopped mixed herbs, such as parsley, tarragon, basil, thyme, rosemary, thyme, sage and mint


Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1-inch intervals.

In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a gentle simmer. Add the chicken and cook over low heat until just white throughout, 10 to 
12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds.

In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 2 hours or overnight. Bring to room temperature and serve with crusty bread.

Chicken Goulash with Biscuit Dumplings


Big. Fan.

So I’ve been cooking from Food & Wine’s list of 20 “best recipes” published for its 35-year anniversary, and it does not disappoint. This Chicken Goulash with Biscuit Dumplings is killer. It’s simple and delicious, and has great flavor from the paprika and caraway seeds. And who doesn’t love a biscuit?


Not to mention the leftovers are amazing. This is one of those dishes I would eat for every meal for a week — it’s that good. And it’s a perfect curl-up-on-the-sofa-it’s-December meal. Because, you know, it is.

TW’s Tips

  • I used boneless, skinless chicken breasts instead of the thighs
  • Make sure you buy the right kind of paprika. The generic kind in your pantry is NOT this kind. Hungarian is spicy and flavorful and truly makes this dish.
  • Don’t worry about cooking the chicken through when you brown it. The purpose is to get a sear on it, and it cooks through when you add it back in.
  • I wasn’t very good at the three-tablespoon guidance on the biscuits when I tried it by eye — try using a 1/4 cup as a guide, but don’t fill it the whole way (1/4 cup = 4 tablespoons)
  • Follow the rules on unsalted butter — I’ve learned the hard way that salted butter can take over a dish


Chicken Goulash with Biscuit Dumplings


  • 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
  • Salt
  • Freshly ground pepper
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 5 tablespoons cold unsalted butter, cut into tablespoons
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons baking powder
  • 2 1/2 cups chicken stock or low-sodium broth
  • 1 cup sour cream
  • 1 large white onion, finely chopped
  • 1 red bell pepper, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons hot Hungarian paprika
  • 3/4 teaspoon caraway seeds
  • 1 teaspoon thyme leaves


Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a deep ovenproof skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.

Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme and bring to a boil.

Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for about 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.

Grilled Chicken with Corn and Black Bean Salsa


This is a great summer-y meal I made this week — and it’s super easy too. I’ve revisited my “Simply Delicioso” cookbook by Ingrid Hoffman lately, and this recipe is taken from that. Most of her stuff has a Latin flair and this dish definitely has that, and it’s delicious/delicioso if I don’t say so myself. The chicken is coated in a sweet/spicy rub with brown sugar, cayenne pepper and allspice, and the corn/black bean salsa alongside is awesome and fresh. One of the best things — this is awesome cold and straight out of the fridge, so leftovers are super easy and perfect for a hot day when you don’t want to eat something hot.

I was a little frustrated I couldn’t find jicama at my grocery store since I’ve definitely seen it there before, so I had to omit that in the salad. It would add a nice crunch I think.

TW’s Tips

  • I had a little issue when I discovered I didn’t have allspice. Oops. Quick Google search revealed I should mix nutmeg, cinnamon and cloves. Done. It was pretty clove-y so I’d tone that part down next time.
  • Next time I’d add a bit more heat to the rub with more cayenne.
  • Instead of cutting up plum tomatoes I used cherry tomatoes and halved them.
  • Recommend using fresh corn. I cooked it in the pasta water after that was done cooking since it was already at a boil.
  • Double the salsa recipe like I did and use half of it to make a pasta salad alongside. Just add a bit more lemon juice and olive oil.
  • Serve with a veggie alongside.
  • For leftovers, I just ended up cutting up the chicken and asparagus and threw everything into the pasta salad. Awesome leftovers.



For the Salsa:

  • 1½ c. fresh or frozen corn kernels (from about 1 ear of corn)
  • Fresh lemon juice (from about 1 lemon)
  • 2 Tbs. olive oil
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 c. peeled and chopped jicama (about 8 oz.)
  • 2 plum tomatoes, cored, seeded and chopped
  • 2 scallions, light green and white parts only, finely chopped
  • ¼ c. finely chopped fresh parsley leaves
  • Salt and freshly ground pepper

For the Chicken:

  • 1/4 c. light or dark brown sugar
  • 1 Tbsp. ground allspice
  • 2 tsp. garlic powder (or 3 garlic cloves, finely minced)
  • Salt
  • 1/8 tsp. cayenne pepper, or more to taste
  • Boneless, skinless chicken breasts halves trimmed of excess fat, rinsed and patted dry
  • 1½ c. canola or vegetable oil


To make the salsa, fill a medium saucepan with water and bring to a boil. Add the corn kernels and cook for 1 to 2 minutes or until tender. Strain and set aside to cool. Whisk the lemon juice and olive oil together in a large bowl. Add the corn, beans, jicama, tomatoes, scallions, parsley, and some salt and pepper. Toss to combine, cover with plastic wrap and set aside or refrigerate until you’re ready to serve.

To make the chicken, preheat the grill to high heat. Combine the brown sugar, allspice, garlic powder (or fresh garlic), some salt and cayenne pepper in a small bowl. Place 1 chicken breast between two pieces of plastic wrap and, using a flat meat mallet or rolling pin, pound until it is 1/2-inch thick. Repeat with the other 3 breasts. Pat the chicken dry with paper towels and rub them with vegetable oil. Sprinkle both sides with the spice rub and rub it into the meat. Grill the chicken until each side is marked with grill marks and the chicken is cooked through, about 6 to 8 minutes total. Remove the chicken from the grill and let it rest on a serving platter for 5 minutes. Serve with the salsa.