Good morning. Remember when you weren’t that good at this business of preparing food for yourself, your family, your friends?
It might have been when you were just a kid and didn’t know much more than how to heat a bagel in the toaster oven or to prepare an extra-dark glass of Ovaltine. It might have been when you got out of college and realized there wasn’t anyone around to cook for you and your job sure wasn’t paying you enough to eat takeout burritos and Chinese food every night. It might have been when you got married, or had a child, when you ended a relationship or lost a spouse. It might have been at the start of the pandemic lockdowns. It might have been three months ago.
Whatever brought you into the kitchen, though, you are there now, with us, confident, or getting there. It’s a treat to bring you recipes.
Today, for instance, behold Christian Reynoso’s new recipe for buttery skillet chicken and brioche (above), a one-pan comfort of a meal. It’s excellent — salt-and-peppered chicken thighs roasted on top of thick slices of pillowy bread, toasted and golden in some spots, soft and anointed by chicken fat in others. A simple, savory pan sauce ties it all together: butter, miso and shallots brightened with lemon juice. Top with chopped dill, and serve with some roasted green beans.