Chicken Pot Pie

pot-pie-152.jpgA hearty dish full of the flavors of Fall.

By Khalil Hymore

My friend Alyssa (check out her crafty blog Big A, Little A) and I are obsessed with this awesome little pie shop in Williamsburg, Brooklyn called The Blue Stove (it's worth a visit if you're ever in the 'hood). All summer we feasted on their delectable fruit and cream pies (it was the summer of pie!). Well, they recently added chicken pot pies to the menu and they are to die for (especially with a little drizzle of truffle oil over the top). 

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Cozy Cookbooks

cookbook-152.jpgWith a chill (finally!) in the air, Khalil curls up with a few good books (cookbooks, of course).

By Khalil Hymore

Whenever someone asks me what my culinary specialty is I never know what to say. It's kind of a silly question because a good chef should be able to cook a wide variety of things. I suppose if I had a restaurant that specialized in a certain cuisine then it would be a bit easier to quantify. I could react by saying something like, "My restaurant specializes in pan-Asian cuisine" or "cupcakes."

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Halloween Pumpkins

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Never open canned pumpkin again

By Khalil Hymore

How fun is it that Halloween is on a Saturday this year? For the first time in years, I am super excited--mostly for the trick-or-treaters (a New York City first for me).

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Pumpkin Cupcakes with Maple-Cream Cheese Frosting

halloween-cupcake-152.jpgNo tricks here - this recipe is a tasty Halloween treat

By Khalil Hymore

I may not be a big Halloween person, but I am a big pumpkin person. I love it in all forms--simply roasted, stuffed in ravioli, baked in bread, and, of course, as cupcakes topped with cream cheese frosting! Check out my good friend Cheryl Slocum's pumpkin recipes in this month's Country Living magazine. Happy Halloween!

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It's No Fun Being Sick

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Some resources and ideas for feel-better-soon foods.

By Khalil Hymore

When Ashley and I were young, we could always count on our mother to make us fried eggs and bacon with plain white toast for breakfast when we were ill. That was our go to sick food. She would even be sure to cut everything up on the plate, so that the eggs mixed with the bacon, and we could dip the toast into the runny yolks--it always made us feel better. It was our special ritual, and sometimes I really miss it. I mean, let's be honest, though we loathe to admit it, most of us revert to being children the moment we come down with a bad cold or flu...or even worse food poisoning.

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Spinach and Sweet Potato Udon Soup

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A delicious soup that will have you feeling right as rain.

By Khalil Hymore

When I set out to create a healthy soup, I never expected it to be SO delicious. (Scott is already asking for more!) More importantly, I really wanted to create a tasty "go-to" dish for those suffering from the nauseous effects of chemotherapy (hence the nausea fighting fresh ginger). This vegetarian soup also contains vitamin C rich sweet potatoes, high in iron fresh spinach, and protein packed tofu.

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Naked Chicken

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Some tips to make chicken a little more exciting

By Khalil Hymore

I rarely cook with boneless skinless chicken breast. Ina doesn't like it, so I steer clear (she is one of my demi-gods after all). But lately, I've been rethinking that humble cut of naked poultry. It's so easy to knock boneless, skinless chicken breast when you're a chef. It's often tasteless and boring. In fact, very few ingredients are so unwelcome in a restaurant kitchen. The truth is it's the skin and bones that give the chicken flavor as well as much of the unwanted fat and calories. Which is precisely why boneless, skinless chicken is so popular (oh those healthy eaters).

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Bacon Wrapped Chicken with Glazed Apples

bacon-152.jpgBecause everything tastes better with bacon!

By Khalil Hymore

I've never been a huge fan of boneless, skinless chicken breasts. They're often dry and tasteless, but wrap 'em in bacon and...whoa! It's great! Although we all know that bacon can fix up just about any recipe, it does seem to defeat the purpose of this healthy ingredient (I just can't help myself!). The recipe is just as delicious without it. Simply omit the bacon, chop the sage and sprinkle it over the chicken before cooking.

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RIP Gourmet (1941-2009)

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The culinary world mourns a devastating loss

By Khalil Hymore

This week publisher Condé Nast did the unthinkable. It shuttered Gourmet magazine. This, by now, is not news to you, especially if you're a regularly reader of this blog (you know how much I loved my Gourmet). Truth be told, I was actually planning to discuss the merits of boneless, skinless chicken breast this week...no, seriously! But how could I now, with the culinary world still mourning a big loss.

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Riesling Braised Pork Chop

pork-chop-glaze-152.jpgA comforting meal for rough times

By Khalil Hymore


When the going gets tough, it's nice to go back to your roots and cook something comforting. Pork chops with spaetzle (homemade German pasta) always remind me of my grandfather who was a great cook and baker. German foods where his specialty, so whenever I get bad news it's always fun to perk myself up with dishes that remind me of him, and a simpler time.


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