Nearly five years ago, I wrote about this oddball Jamie Oliver recipe that was so weird and yet so delightful it sent me into fits of hyperbole. Best chicken recipe of all time? Maybe! Since then, everyone from Food52 to the New York Times have followed my lead in their love for this milk-braised chicken which debuted in Jamie’s book Happy Days with the Naked Chef in 2002. The Times even made it look pretty (quite a feat). In the offhand chance, however, you’ve never met this now-famous recipe, read my original piece. Don’t be put off by the gushing — I had a major crush on this chicken, but in the past five years it’s settled into true love. And when you find yourself with leftovers, here’s how to relive the glory all over again. – Faith, 2018
I’d like to think that I survived two East Coast winters because of my introduction to the Tom & Jerry. Although this drink is popular in the Midwest, I love it so much that I still crave it during mild California winters. For those not familiar with this seasonal hot milk punch, it’s a creamy spiced batter swirled with Cognac, rum, and hot milk. Basically, a Tom & Jerry tastes like a fluffy, sweet, boozy cloud that you’d want to take a nap in. And if you can make meringue or whipped cream, you too can enjoy this delicious winter cocktail!