In The Market For Inspiration

After a stroll through the suk, a new recipe for pepper-smothered chicken is born.

Jewish Week Online Columnist

I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.

4 boneless, skinless chicken breasts
2 tablespoons canola oil
2 medium onions
6 bell peppers of a mixed variety of colors
1/2 cup ketchup
1/2 cup apple cider vinegar
3/4 cup water
2 tablespoons lemon juice
1/2 cup light brown sugar
1 tablespoon cornstarch

Food On Fire

Sriracha is hot in more ways than one. Sriracha chicken wings will soothe your spicy cravings.

Special To The Jewish Week

Hot sauce used to mean Tabasco. In culinary circles and kitchen tables everywhere, in matters of how hot is hot, a newer contender is the big winner: Sriracha.

1 dozen chicken wings.
1/3 cup ketchup
3 tbsp Sriracha
2 tbsp soy sauce
2 tbsp honey
2 tsp sesame seed oil
1 tsp chopped fresh ginger
2 large cloves garlic, chopped
1 large scallion, chopped

Jon's Roast Chicken

Stumped over what to cook for dinner? Here's your succulent solution.

Jewish Week Online Columnist

This recipe is tried and true. It's one of those recipes when you're not sure what to make...make this! If you don't own a vertical chicken roaster, use a soda can instead, though I highly recommend investing in one. A perfectly roast chicken, brown and golden, flavored with fresh lemons and garlic. You can't ask for more than that!

Recipe from The Modern Menu, by Kim Kushner.

1 roaster chicken, 3 to 4 pounds
Kosher salt
Black pepper
2 lemons, halved
1 garlic bulb
1 tsp olive oil
10 thyme sprigs, divided
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