Flu and cold season already has arrived at my house.  After being laid up on the couch all weekend with a scratchy throat, aching head and the sniffles, all I wanted was a hot bowl of chicken soup.

Nothing out of a can or a box would do, and I wasn’t interested in anything from the takeout counter.  I wanted homemade soup and it was up to me to make it.

Truth be told, it’s so easy I can’t imagine why anyone would buy chicken soup.  Even someone as unsteady and fuzzy-brained as I was can make her own as long as there are a few staples in the pantry, some basic veggies in the fridge and chicken parts in the freezer.

If you have a food processor, you don’t even have to chop anything.

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I’ve been obsessed by chicken wings all summer.  No, not the pepper sauce-drenched Buffalo-style wings offered by bars, franchise restaurants and fast food chains everywhere.  The wings of my dreams are served only  at the celebrated Pok Pok/Whiskey Soda Lounge  in Portland, Oregon.

Ike’s Vietnamese Fish Sauce Wings are like nothing I’ve ever eaten before — savory, salty, sweet, sticky and totally addictive.  From the moment I first tasted them in June, I knew I would have to find a way to make something similar at home.   I just can’t be flying off to Portland whenever I get the craving, after all.

Pok Pok is an eccentric, crowded and insanely popular restaurant serving Thai street food in a hip Southeast Portland neighborhood.  The wings, though, are Vietnamese through and through.  They’re based on a recipe from the homeland of the eponymous Ike, the daytime grill cook. (more…)

I can’t cook without lemons in the kitchen. A shot of fresh juice or dusting of lively zest is often just what a recipe needs to sharpen flavors and make a dish memorable.

Thick-skinned Eurekas from the grocery store will do, but the fragrant Meyer lemons more commonly grown in backyards are my favorites. Strictly speaking, they’re not lemons at all, but a cross between a sweet orange and a lemon, bringing the best of both citrus fruits to the table. The juice is a little softer and the aroma more intoxicating than ordinary lemons.

So, when my friend Sheila generously offered me a bag of Meyers from her hyperproductive tree, I leaped at the opportunity. I wasn’t counting on such a large bag, though, and when I got it home I began to worry that some would rot before I could use them all. My freezer was already stocked with lemon juice. There was lemon marmalade in the pantry and limoncello in the fridge. What should I do with the unexpected bounty?

Why, preserve them Moroccan-style in salt and their own juice, of course. (more…)

Every home cook needs a foolproof dish to pull out of the hat for an almost effortless dinner when life spins out of control. That was the premise of a chain letter I found in my inbox recently. Although I usually resist getting caught up in this sort of thing, the request came from a good friend, who argued that everyone needs more ideas for easy meals.

I sent off this recipe for deviled chicken thighs that has become a staple at our house and eagerly waited for other people’s ideas to flow into my email. Only a handful of the 36 I was promised ever showed up. And only a couple of those matched my personal interest in food made with mostly fresh ingredients. I know I’m a bit of a food snob, but I don’t like to cook with a lot of processed food. (more…)