What’s a great way to move away from serving so much chicken and beef during the week?
Slice an onion, place in 9×13. Place chicken bottoms on top, and pour duck sauce over the chicken.
Bake for 1½ hours covered, then ½ an hour uncovered at 350°F (175°C).
—Brynie Greisman
During the pandemic we couldn’t eat out, but we started treating ourselves once in a while to pizza from a new place called Focaccia, which opened up a few blocks away from us in Flatbush. The owner used to have a more standard-issue pizza store, but here he’s upgraded to a wood-fired brick oven. Now he makes pizza with a bubbly, charred crust and toppings like Kalamata olives, cherry tomatoes, pesto, basil, extravirgin olive oil, and Parmesan cheese. The store isn’t huge, and until the restrictions lift you can’t go in and sit down, but we got addicted to the brick-oven crusts and the toppings!
—Barbara Bensoussan
What’s a great way to move away from serving so much chicken and beef during the week?
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