In the summertime, I become highly overzealous while foraging for wild berries all across town. The first to appear are mulberries, followed soon after by blackcaps, raspberries, blackberries, wineberries, and blueberries, in that order. This leaves me with a giant load of berries which I usually transform into jam and gift or use throughout the year. The abundance of said jam was the inspiration for this berry jam chicken with feta.

Berry jam chicken with feta is a cozy and simple dish that is easily assembled and cooked on the stove. Par-boiling the potatoes allows them to soften and absorb the layers of flavor from the luscious chicken cooking atop. Salty feta balances the sweetness of the jam and the richness of the potatoes for a meal with profuse flavor sensations.


  • 2 pounds russet potatoes, chopped into 1-inch pieces
  • 5 tablespoons salt, divided
  • 2 pounds bone-in skin-on chicken thighs
  • 2 tablespoons freshly ground black pepper
  • ½ red onion, sliced
  • 6 garlic cloves, sliced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons mixed berry jam
  • 1 tablespoon parsley, chopped
  • 6 ounces feta, crumbled


Par-boil the potatoes, in a large pot of water with 1 tablespoon of the salt, for 10 minutes. Strain and set aside. 

Generously season the chicken thighs on both sides with 2 tablespoons of salt and 1 tablespoon of freshly cracked black pepper. Place the seasoned chicken thighs in a large pan or skillet with a matching lid and brown them, skin-side down, on medium-high heat until the skin becomes crispy, about 12 minutes. Flip the thighs and brown on the other side for another 12 minutes. Remove the chicken thighs from the pot and pour off the grease until about 2 tablespoons of rendered chicken fat remains.

Place the red onion and cook for 4 minutes then add the garlic and oregano. Cook until the garlic is blonde and add the balsamic vinegar. Add the par-boiled potatoes to the pan and cook for 4 minutes until heated. 

Place the chicken thighs, skin-side up on top of the potatoes. Spread about 1 tablespoon of jam on top of each chicken thigh. Cover and cook for 35 minutes until chicken is cooked through and the potatoes are soft. Plate the potatoes and chicken and sprinkle a pinch of chopped parsley and 1 ounce of feta on each plate. Serve with a simple salad.

Orange and a blend of spicy red pepper is one of my favorite flavor combinations to prepare chicken with. The sweetness and acid of the orange balances the heat and punch of the red pepper, creating a a marinade that is kind of like a spicy margarita, with equal parts sweetness, spice, and salt. This dish of spicy orange chicken, blistered corn and green peppers, and flat fries with spicy orange aioli incorporates that flavor combo into a meal complete with a bounty of summer vegetables. This is a very forgiving recipe, as it can be made in a variety of vessels, grilled, roasted or seared in a pan, but the flavors are the consistent stars.

The key is to marinate the chicken for a few hours before cooking, as the acid really gets the juices flowing and tenderizes the meat. It almost jump-starts the cooking process. The aioli can be made in advance, while the chicken, vegetables, and flat fries are best when served hot. I used green bell peppers here, which I believe are highly underrated, but any pepper would benefit from this flavor and blistering process. This spicy orange chicken marinade infuses the chicken with heat and flavor which when cooked, retains its juicy seasoning.

serves 4


for the spicy orange chicken

  • 1 cup freshly squeezed orange juice
  • ¼ cup orange zest
  • 2 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 2 pounds boneless skinless chicken breasts, sliced horizontally into thick strips
  • 1 tablespoon olive oil

for the spicy orange aioli

  • 1 egg yolk
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons mustard
  • ½ cup neutral oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon orange zest

for the flat fries

  • 2 pounds yukon gold potatoes, sliced into ¼ inch rounds
  • 2 gallons of water
  • ¼ cup baking soda
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper

for the corn and green peppers

  • 2 tablespoons neutral oil
  • ½ red onion, diced 
  • 4 ears of corn, husked and with the corn sliced off
  • 2 green bell peppers, cut into 2-inch chunks
  • ¼ cup freshly squeezed lime juice, divided
  • 1 teaspoon salt, divided 
  • ½ teaspoon freshly cracked black pepper, divided
  • ¼ teaspoon crushed red pepper flakes

for assembly

  • 1 bunch cilantro, chopped
  • Juice of 1 lime

chicken steps

2-4 hours before you are ready to begin cooking, whisk together the orange juice, orange zest, garlic, maple syrup, chili powder, smoked paprika, and cayenne. Place the chicken in a large dish or bowl and cover with the marinade. Let sit for 2-4 hours until you are ready to cook.

Once the chicken has marinated, heat a large skillet over medium high heat and add the olive oil. Place the chicken in a flat even layer on the pan and cook for 10-12 minutes on the first side, then flip and cook for another 10-12 minutes.

spicy orange aioli steps

In a large bowl, whisk together the egg yolk, garlic, lemon juice, and mustard until combined. Slowly drizzle in the oil, while continuing to whisk vigorously until the mixture comes together, this is called emulsification. Add in the chili powder, smoked paprika, cayenne, black pepper, and orange zest. Set aside. 

flat fries steps

Preheat the oven to 425°F. Place the sliced potatoes in a large bowl and cover them in the water and baking soda, allowing them to soak for 30 minutes to an hour. This helps extract some of the starch, allowing the potatoes to be their crispiest when cooked. After they are finished soaking, rinse and pat them dry with a paper towel, and transfer them to a baking sheet lined with parchment paper. Drizzle them with the olive oil, salt, and freshly cracked black pepper. Bake the potatoes for about 35 minutes, shaking the tray halfway through to ensure even cooking.

corn and green peppers steps

In a large cast iron skillet, heat the oil over medium-high heat. Add the red onion and cook until it turns translucent, about 4 minutes. Add the corn, half of the lime juice, the salt, and the pepper, and cook for 7-10 minutes until it begins to slightly char. Remove from the pan and add the green peppers, skin-side down. Pour the remaining lime juice, salt, and pepper over the peppers and cook them for 7 minutes then flip them and cook for another 5 minutes until softened. The peppers will sizzle and the skin will blister.

assembly steps

Transfer the chicken, vegetables, flat fries, and aioli to a large plate or platter and dress with the lime juice and chopped cilantro.

I really believe that sweet and salty foods balance the best of both worlds in one satisfying dish. Chicken with capers and apricots is an easy, one pot, weeknight recipe that is both sweet and salty. The chicken simmers in a luscious herby white wine sauce which is salted by the punchy capers and sweetened by the dried apricots. Of course, the apricots absorb the sauce and plump up, filled with the flavorful liquid. Chicken with capers and apricots is filled with Provençal herbs that turn a simple dish into an aromatic delight. 

serves 2-3


  • 2 pounds of bone-in, skin-on chicken (mix of thighs and legs)
  • 3 tablespoons salt, divided
  • 3 tablespoons pepper, divided
  • 1 shallot, sliced
  • 1 onion, sliced
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • 1 cup dry white wine
  • 3 tablespoons capers
  • ½ cup dried apricots


Place the chicken, skin-side down in a large pot or skillet over medium-high heat. Cook for 7-8 minutes until the skin is crispy and releases from the skillet without much effort. Flip the chicken to the underside and cook for another 7-8 minutes.

Add in the shallot and onion and stir. Let cook for 7 minutes until beginning to caramelize. Then add in the garlic dried basil, dried thyme, marjoram, parsley, and rosemary, and cook for 4 minutes. Add in the wine, capers, and apricots, making sure to evenly distribute them throughout the pan.

Cover and cook for 40 minutes on medium-low heat. Uncover and remove the chicken and cook for another 10 minutes to reduce the sauce. Serve over rice or potatoes.

Chicken paprikash is a warm and soothing dish, perfect during the long spell of winter cold. It is a classic Central European staple which has been made for generations in endless ways. Yet all of the recipes share a principal emphasis on paprika. This is how my grandma always made it.

When combined with the other ingredients, the paprika transforms into a creamy, wondrous base that you could really eat on anything, but since this is chicken paprikash, it is served on chicken over rice. The key when adding in the sour cream is to turn off the heat then mix it in smoothly and very slowly to prevent any curdling. Mixing slowly allows it to thoroughly emulsify into the beautifully silky texture.


  • 2 pounds of chicken, a mix of breast, legs, and thighs on the bone
  • 2 tablespoons freshly ground black pepper, divided
  • 2 tablespoons salt, divided
  • 2 large yellow onions, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons sweet paprika
  • 1 ½ tablespoons smoked or hot paprika
  • 1 ½ teaspoons cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ¾ cup sour cream
  • ¼ cup parsley, chopped


Generously season the chicken with 1 tablespoon of the salt and 1 tablespoon of the pepper. Heat a dutch oven or large pot over medium-high heat and cook the chicken skin side down for 7-8 minutes. Wait for the chicken skin to release from the pan then flip and cook again for another 7-8 minutes on the other side. If the chicken sticks to the pan and does not release easily, it is not ready to be flipped. 

Remove the chicken from the pan and add the sliced onions. Cook until the onions begin to turn translucent, about 7 minutes. Add the garlic and continue to cook. Add the paprika, remaining 1 tablespoon of salt, and remaining 1 tablespoon of black pepper. Add the flour and cook until it has evenly combined, about 5 minutes. Add the broth and mix thoroughly. Return the chicken to the pan, cover, and simmer on medium-low heat for about 35 minutes. Chicken should be soft and cooked through.

Remove the chicken and slowly stir in the sour cream until the sauce has thickened and combined. Serve over rice, spaetzle, egg noodles, or potatoes and top with chopped parsley.

Chicken thighs and gremolata is an easy one-pan meal that is delicious, fast, and inexpensive to make. Searing the chicken thighs then using the rendered fat to cook the beans maximizes flavor and makes a can of white beans taste more delicious than you ever thought was possible. It is a totally self-contained dish as you don’t even need any additional oil for cooking.

Gremolata is traditionally served with the Italian specialty osso bucco, which is a braised veal shank, as a refreshing condiment for the rich dish. Here, it brightens up a rather beige meal. The versatile combination of parsley, garlic, and lemon zest can balance out and liven up any dish.


for the chicken and beans

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon aleppo pepper
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 1 can white beans (cannellini, great northern, navy) drained and rinsed
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon olive oil (for drizzling)
  • ¼ cup parsley, loosely packed (for garnish)
  • Freshly grated parmesan cheese (for garnish)

for the gremolata

  • 1 cup parsley
  • 1 garlic clove
  • Peel of one lemon


Preheat the oven to 350°F. Heat a large, oven safe skillet (I use cast iron) on medium high heat. Generously season the chicken thighs with salt and pepper and place in the pan. Cook for about 7 minutes then flip to the other side and cook for another 7 minutes. Remove from the pan.

Add coriander seeds, aleppo pepper, cumin, smoked paprika, and crushed red pepper to chicken fat in pan. Cook for 1 minute to season the fat. Add beans and cook for 2 minutes until evenly combined. Add lemon juice and mix to combine.

Add the chicken thighs back into the pan with the beans and place in oven for 20 minutes.

Meanwhile, add parsley, garlic clove, and lemon peel to a food processor and pulse until the mixture is evenly combined.

Serve gremolata over chicken and beans with a drizzle of olive oil.

Breaded chicken, also known as “schnitzel” in German, is a real culinary delight. I am sure you have heard of wiener schnitzel, which is quite popular in Austria, one of the countries my family descends from. And who can forget the timeless song “My Favorite Things” in which Julie Andrews sings “schnitzel with noodles”. Thus, pastrami chicken schnitzel is a new take on an old classic.

Schnitzel meat is typically pounded to a thin slice, dredged in flour, dipped in egg, and covered with a fine layer of breadcrumbs, then fried up to crisp perfection.

For this pastrami chicken schnitzel, I have omitted the flour and opted to bake the schnitzel instead of frying it for a lighter, less laborious process. In place of the flour is a pastrami spice blend that has been finding its way into our cooking quite often. We use the smoker to make hot smoked salmon, all kinds of jerky, and meat — so we decided to create a pastrami spice mix to compliment it.

The best part of this pastrami chicken schnitzel recipe is that you will have leftovers of the pastrami spice mix after making this recipe, which you can use for other meat, potatoes, veggies, fish!

Note: The proportions on this spice blend are suggestions — feel free to add or subtract to your liking — but this is the essence of a pastrami seasoning.

serves 4


for the pastrami spice mix

  • 2 tablespoons coriander seed
  • 1 heaping teaspoon juniper berries
  • 2 teaspoons caraway seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon Spanish style smoked paprika 
  • 1 pinch of Aleppo pepper
  • 1 teaspoon mustard powder
  • 2 teaspoons salt
  • 1 tablespoon brown sugar

for the chicken

  • 2 8-ounce boneless skinless chicken breasts
  • 1 egg, beaten
  • 2 cups breadcrumbs

In a saucepan, toast coriander, juniper berries, caraway seed, and black peppercorns individually, each for 3 minutes. Add to spice grinder and grinder until powdered. Add to a bowl and mix in the smoked paprika, aleppo pepper, mustard powder, salt, and brown sugar. Set aside.

Butterfly chicken breasts by running your knife alongside the middle and splitting in half. You will have 4 pieces.

Place one piece into a plastic freezer bag and pound it with a mallet or a rolling pin until it is about ⅛ inch thick. Repeat with 3 remaining pieces.

Generously season the chicken with pastrami mix and and let sit for 10 minutes.

Place the egg in a small shallow bowl. Place the breadcrumbs in a second small shallow bowl.

Preheat the oven to 350°F. Line a sheet pan with parchment paper. 

Dip one piece of chicken in the egg then immediately in the breadcrumbs. Place on the sheet pan. Repeat with remaining chicken. Cook for 10 minutes then flip schnitzel on pan and cook for another 10 minutes on the other side. Schnitzel is finishing when it begins to turn golden brown. It will cook fairly quickly since the pieces are so thin.

Serve with noodles!

Chicken a la king is a classic old fashioned dish, kind of like a deconstructed chicken pot pie, without the crust and switching up some of the veggies. I remember my mom making it for dinner on cold winter nights, served over rice, and its true soul-warming power.

My version of chicken a la king includes multi-colored peppers and pancetta which add flavor and decadence without weighing down the meal. The flaky biscuits remind me of classic Pillsbury Grands!, but are super easy to make and quite rewarding. Choose chicken a la king on a chilly night when the sun has set at 5pm and all you want is to be comfy and relaxed.

Serves 6


for the biscuits

  • 1 cup half and half or milk
  • 2 tablespoons white vinegar
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons butter, sliced

for the chicken and sauce

  • 2 cups boneless skinless chicken breasts, chopped into ½ inch sized-pieces
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 pound of baby bella cremini mushrooms, sliced
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 orange bell pepper
  • 3 teaspoons salt, divided
  • 3 teaspoons freshly ground black pepper, divided
  • 1 shallot
  • 4 ounces pancetta, diced
  • ½ cup flour
  • 1 ½ cups milk
  • 1 ¼ cups chicken stock

biscuit steps

Pour half and half into a measuring cup or glass jar and add vinegar. Let sit. This will curdle it to create buttermilk.

Place the flour, baking powder, sugar, and salt into a food processor and pulse 3 times. Add the sliced butter to the food processor and pulse 6-10 times until the butter is the size of peas. Pour into a bowl and add the buttermilk. Mix until the dough is combined.

Turn the dough out onto a well-floured surface then flatten it, using a rolling pin or your hands, to about 1 inch thick. Fold one side over the other side. Flatten again and fold again. Do this 2 more times then fold again and wrap the folded dough in plastic wrap without flattening. Refrigerate for 30 minutes to 4 hours.

When ready to bake, preheat the oven to 425°F. Roll the dough out on a floured surface and cut into squares using a cutter or a knife. Bake until golden, 20-22 minutes.

chicken and sauce steps

Season the chopped chicken with 1 teaspoon of the salt and 1 teaspoon pepper. Set aside. In a large pan, cook the mushrooms in 1 tablespoon of olive oil and 1 tablespoon of butter until the mushrooms have shrunk in size and browned, about 20 minutes.

Meanwhile, core and cut the peppers in half and place skin-side down on a baking sheet lined with parchment paper. Drizzle with remaining 1 tablespoon of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Roast at 425°F (I recommend you do this simultaneously as you bake the biscuits) for about 10 minutes.

When the mushrooms have browned, add 4 ounces of diced pancetta to the pan. Cook together for 5 minutes until the pancetta begins to crisp but is still chewy and not totally crispy. 

Remove the peppers from the oven and dice. Add to the mushrooms and pancetta and cook for 5 minutes. Stir in 2 tablespoons flour, remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Cook for 2 minutes until the flour begins to bubble. Add the milk and chicken stock and bring to a boil.

Once the sauce has reached a boil, add the chicken and cook for 5 minutes until sauce thickens. It is during this that the chicken will cook. Turn off the heat, cover and let sit for 5 minutes. 

Yesterday was the first snowfall of the winter season, and with festive decorations popping up everywhere, it officially feels like the holidays are in full swing. I am heartened by the amount of holiday spirit I have seen so far this season, despite the innumerable tragedies plaguing our world. In nearly every window I pass, there are twinkling lights and colorful decor to remind us that small wonders still exist!

For most of us, the holidays are synonymous with celebrations and parties, and parties are often synonymous with food and drinks. I love party food, any and all of it. Perhaps it is the mere association with festivities that makes it so full of flavor or the instant gratification that comes with popping it in your mouth.

When I was little, I remember parties being filled with classic finger-food appetizers like pigs and blankets, bacon wrapped scallops, stuffed mushrooms, mini quiches, and bite-size spanakopita. Be it the most interesting and unique canapés or retro snacks like deviled-eggs, I am a huge fan of indulging in party food.

Even though our gatherings may be a bit quieter this year, we can still imagine ways to celebrate the season. These spicy cornflaked chicken tenders are a perfect menu item for any sized party. They are a twist on a timeless classic [chicken fingers!] that can be made ahead of time and scaled up or down, to suit the audience you are serving!

This recipe for spicy cornflaked chicken tenders is reliable and sure to please merrymakers of all ages. You can experiment with different spices, but this is the mixture that I feel accentuates the flavor best.

Note: Chicken tenders are really just boneless, skinless chicken breasts cut into that distinctive “tender” shape. You can save money by buying chicken breasts and cutting them into “tenders” yourself.

Serves 6


  • 2 ½ pounds boneless skinless chicken breasts
  • 4 ½ cups of cornflakes
  • 2 eggs 
  • ½ cup flour
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle pepper


Preheat the oven to 400°F (200°C). Trim the chicken breasts and cut into long strips.

Place the eggs in a shallow bowl or dish and beat with a whisk until combined. Place the flour into a separate shallow bowl or dish and mix in 1 teaspoon of freshly ground black pepper.

Grind the cornflakes in a food processor or place in a large plastic freezer bag, seal, and roll with a rolling pin to make into a breadcrumb-like mixture.

Pour into a bowl and mix in salt, dried parsley, garlic powder, onion powder, smoked paprika, cayenne pepper, and chipotle pepper until evenly combined.

Dip one piece of the chicken into the flour, then into the egg, then into the cornflake mixture and place on a baking sheet lined with parchment paper. Repeat until all pieces of chicken have been thoroughly coated.

Bake for 22 minutes, flipping the chicken tenders after 10 minutes so both sides cook evenly. Rotate a third time and bake 2 more minutes for extra crunch.

Serve with any dipping sauce you’d like. I recommend ketchup, honey mustard, harissa aioli, yogurt ranch, anything your heart desires!

You can cut regular boneless skinless chicken breasts into tenders
Cornflake mixture will vary in texture
Served here with regular ketchup, but the dipping sauce possibilities are endless!