Charred Jalapeño Hummus with Za’atar Roasted Chicken and Pita

Chef Dan’s Charred Jalapeño Hummus with Za’atar Roasted Chicken and Pita

Making hummus at home is a lot easier than you might think. It just takes a few simple ingredients. Once you see how effortless it is to make using the Wolf Gourmet blender, you’ll never go back to store bought hummus again. There are a few different ways you can add the charred jalapeños. You can either blend them right into the hummus, or you can serve them in the middle, like I did here. I prefer the latter method since not everybody likes spicy food. This way, you can control the exact amount of jalapeño you get per scoop…. Read more

Korean BBQ Chicken with Asian Coleslaw

Recipe Runner’s Korean Barbecue Chicken with Asian Coleslaw

Barbecue chicken is a summertime staple. It’s one of the most popular items you’ll find at a cookout or picnic next to hamburgers and hot dogs. What’s not to love about juicy chicken coated in a sweet and tangy glaze? As much as I love a good homemade, all-American barbecue sauce, I want to elevate my barbecue chicken by adding wonderful, spicy, salty, sweet Korean flavors to it. With summer in full swing, many people do their cooking outside. The thought of turning on an oven can cause a person to break out in a sweat. However, there are plenty… Read more


Cook with Confidence: Chicken Roulade

Celebrating the end of the year with friends or family is certainly a special occasion. Planning a menu for guests with different dietary needs, however, can be a challenge. You may have friends who are gluten-free or following a paleo diet. With this classic (and impressive) main course, you can take on dinner planning with confidence. Roulade is an excellent dinner party entree and making it is easier than you might think. Just butterfly the chicken breast and pound to about ¾ inch thick. Season with salt and pepper, then top with prosciutto, spinach, and sun-dried tomatoes. Tuck the ends… Read more

Pan-fried chicken

Cook with Confidence: Pan-Fried Chicken

If done right, classic pan-fried chicken is delightfully crispy, golden brown and lighter than deep frying chicken in a vat of oil. A crunchy crust with a hot, juicy interior can be tough to perfect, so here are a few tips for achieving delicious results every time you fry. Soak the chicken overnight in buttermilk. This serves two purposes – First, the lactic acid helps to tenderize the meat. Second, the buttermilk provides an even, thoroughly coated base to which the flour can adhere. Adding herbs and spices to the chicken before coating with flour keeps the seasoning close to… Read more

Roast chicken

Cook with Confidence: Roasted Bone-in Chicken Breasts with Garlic Gravy

This method for roasting chicken with convection will produce a flavorful breast with crisp skin and robust gravy. Because this recipe requires minimal preparation, you can keep it handy for busy evenings or when unexpected company drops by. Rub the chicken with olive oil and freshly chopped herbs, and add a head of garlic wrapped in foil (this will produce a more fragrant gravy). We suggest using the integrated temperature probe to alert you when the chicken has reached 160°F. While the chicken is resting, make the gravy using the pan drippings, roasted garlic, chicken stock and lemon juice.  … Read more