Mustardy Chicken Thighs with Farro, Brown Butter Squash, Kale, and Bacon
Last night I was in the weeds: it was five o’clock, we had dinner guests coming at seven, and I had eight chicken thighs, a bag of farro, two Delicata squash, kale, and some bacon. Two Google searches later — one that landed me on a Thomas Keller recipe for Farro and Black Rice with Roasted Autumn Squash, one that landed me on Lidey Heuck’s Baked Chicken Thighs — I had a plan and I was off to the races.
Classic Shrimp and Grits
On a recent trip to Jackson, Mississippi, I had grits for breakfast at Elvie’s (served with coffee-rubbed pork and red-eye gravy) and fell in love. They were fluffy, they were hearty, they were the perfect base for a saucy topping.
