Rainy Day Braise

Just when I swore off braising until next fall, the weather took a turn for the truly miserable--cold and blustery, with rain that meant business.  It was the perfect opportunity to try this recipe I had been eying for a while now.  Yes, it's a braise, but it feels lighter for some reason. Maybe because it cooks entirely on top of the stove?  Or could it be the abundance of sweet sour carrots?  Or the welcome freshness of a handful of chopped cilantro sprinkled on top? 

These meaty chicken thighs cozied up to a pile of mashed potatoes, but buttered egg noodles would work too.  And while this was easy, no-mess, one-skillet cooking at its best, this dish would be perfectly welcome at Passover, or any other "special occasion." 

Lighten Up

I am officially sick of soups, stews, braises and baked goods of any kind.  Like everyone else, I am longing for spring and the lighter, fresher eating it brings.  Unfortunately, opening day at my farmer's market is months away, and there isn't much inspiration at my local indoor market either.  Except for blood oranges which, happily, I can't seem to get enough of.  While they used to be something of a novelty, I've been treated to a fairly steady supply over the whole duration of winter.  They really shine in this salad, which is chock full of "things" the way I like my salads to be--medjool dates, roasted almonds, shards of parmesan, and those tart, refreshing orange segments.