2 garlic cloves, grated or minced
2½ pounds bone-in, skin-in chicken thighs (4 to 6 thighs)
2 pints cherry tomatoes, assorted colors if you can get them
1 small onion, cut into ½-inch pieces (about ½ cup)
1½ cups fresh or frozen corn kernels
1 cup quick-cooking brown rice
1 cup unsalted chicken broth
Preheat oven to 425 degrees, Coat a sheet pan with cooking spray.
Combine 2 tablespoons oil, cilantro, parsley, lime zest, ½ teaspoon salt, ¼ teaspoon pepper and the garlic in a small bowl. Stir, then add chicken and toss well.
Combine remaining oil, tomatoes, onion and corn in a bowl. Toss with ¼ teaspoon salt and remaining ¼ teaspoon pepper.
Spread rice on the sheet pan. Combine broth, 1 cup water and remaining salt and pour over rice. Spoon tomato/corn mixture over the rice. Roast for 15 minutes
Peeling back the mystery of onions
These delicious recipes let this bulb shine, turning culinary bridesmaid into the beautiful bride By Daniel Neman, St. Louis Post-Dispatch
Published: January 6, 2021, 6:03am
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Pity the poor onion. Always the culinary bridesmaid. Never the bride.
You don’t sit down to a nice bowl of onions for dinner. No one makes onion-flavored soft drinks, or if they do, I don’t want to know about it.
Even the lowly garlic bulb is the sole focus of at least two restaurants in California. But onions? Nada.
Onions are the supporting players in a dish important as a flavoring, but used only to make the star attraction taste better. When served a plate of carbonnades a la flamande, no one ever says, “the beef was good, but those onions were really spectacular.”
The New York Times Cookbook.
Pears were in peak season, and I had just bought half a dozen from my neighborhood fruit stand. I came across a recipe for pears a la Bordelaise, which called for poaching pears in a spiced red wine syrup, then dousing the plated dessert in rum and lighting it on fire. It seemed an appropriate way to end a dinner in this trash fire of a year.
I knew about flambéed desserts, of course. I have strong memories of eating cherries jubilee at a seafood restaurant on the Jersey shore as a kid, watching my baby sister get a little tipsy at the table. Later, in my early 20s, I learned to make crepes Suzette while working at a French restaurant in New York City. I understood the magic touch that alcohol and fire can add to a dessert, but it had never occured to me to try it at home.