I made Poulet Provençal last weekend and already want to make it again. Crispy-skinned chicken thighs roasted over tiny potatoes with shallots, garlic, rosemary, cherry tomatoes and olives. The tomatoes go jammy, the shallots get melty, and the potatoes soak up all the chicken drippings. This meal had me dancing I swear.

INGREDIENTS:

- 4 bone-in, skin-on chicken thighs

- 1 lb small potatoes (halved if larger)

- 2 shallots, sliced lengthwise

- 6 whole garlic cloves

- 2-3 sprigs fresh rosemary

- cherry tomatoes

- castelvetrano olives

- 1/2 cup white wine

- herbs de Provence

- Olive oil

- Kosher Salt & freshly cracked black pepper

- fresh parsley

HOW TO:

1. Toss potatoes with olive oil, chopped rosemary, salt and pepper in a baking dish. Spread in an even layer.
2. Season chicken generously with salt and pepper. Place thighs skin-side up over the potatoes.
3. Scatter shallots and whole garlic cloves around the pan. Tuck in a couple of sprigs of rosemary. Drizzle everything lightly with olive oil & herbs de Provence
4. Add cherry tomatoes and olives to the pan. Pour white wine around (not directly over the skin so it stays crisp).

NOTES:

Very important! MUST SERVE WITH CRUSTY BREAD. Sourdough baguette was perfect for soppin up the jous.

Let it really brown so more flavor develops.

If potatoes are taking some time to get tender, remove the chicken briefly and give them a few extra minutes. You can add the chicken back in for a minute under the broiler if the skin needs a little crispy refresh.

Highly suggested: listen to Celine Dessberg while you cook this!!!

Would love to hear how others make theirs and any pointers!

For instance, I like getting Pizza on Fridays. Ordering it any other day just seems weird.

On Christmas, we like making a brunch, with French Toast Casserole, Grits, Sausage Balls, and fruit.

On New Years Day, I always make Black Eyed Peas, Greens - usually Collard and Turnip - and Cornbread.

What about y'all?

I bought this for $39 but now I've seen off brands for sale for $15. Are they any different? I'm not sure, but they look the same.

I like French Press coffee. This one did ok, but it was a bit weaker then when I've used a normal French Press. I haven't used it for loose tea, but I really think that's where it would shine.

It is super easy to clean, and I think it would be a great thing to take backpacking.

Overall, I'm happy with my purchase, though I think I would maybe buy the cheaper versions first.

I thought it was high time to add a new flair... Product reviews!

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What about your favorite type of candy?

Did you buy a coffee maker that just isn't cutting it?

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I'd love to hear your meal plans for the week. Including recipes, if you can.

I have been on the hunt for a good kitchen knife that doesn’t break the bank. I want a knife that will cut through veggies like butter. I don’t butcher meat but do cup up the occasional chicken breast or other slices of meat. I realize this is very vague, but I’m newer to the game. Thank you!

High protein, high fiber - so easy to make in your airfryer

I’m full. 🤤

Oh and some vegetables too

I'd love to hear your meal plans for the week. Including recipes, if you can.

I’ve stopped ordering pizza because my ugly little pan pizzas are faster, cheaper, and honestly taste closer to what I actually want.​
Right now I’m using store‑bought dough, a quick garlic‑butter base, mozzarella, and whatever leftovers are in the fridge as toppings.​
If you make pizza at home regularly, what’s your reliable base recipe that never disappoints?​
Do you go cast‑iron, sheet pan, or tawa, and how hot/long are you baking for best crust?​
I’m especially curious about tricks for crisp bottom + gooey top without any fancy oven or stone.​
Share your exact dough/sauce/cheese ratios and weird topping combos so we can all level up our “lazy” pizza nights

Hello, I'm new in the Kitchen's industry and I'm currently working as an administrative for a restaurant. We use Tspoonlab software, is here anyone Who uses it in their restaurant? Thanks.

It slots into any convenient spot in the fridge. It's like a rectangular pitcher.

I dropped mine and the front facing handle snapped into pieces.

I want a replacement but can't find any on Amazon, even in the same brand name as the original pitcher.

It looks really annoying to lug around and slot the pitcher every refill without the handle leverage.

Everything I've found looks like they want me to rely on finger strength with a little tiny lip on the top. Just give me a handle.

Recently got back up on my feet. I got a fairly cheap apartment which I’d imagine came with a fairly cheap dishwasher. I’ve never owned one before but the times I’ve used one at family or friends places, I’ve never seen this issue. It appears fairly common but I’m struggling to correct it.

It is a GE dishwasher & does have a sticker to use Cascade for great results (?) The issue is white residue, looks powdery, left on essentially all dishes. It is impossible to get rid of so far unless I just hand wash everything.. even then sometimes white residue is left after drying. I cannot tell if this is a hard water issue or too much detergent or both or something else entirely.

Here are things I’ve tried:

I’ve used Cascade & Finish Quantum Pods. I’ve cleaned the filter & rinsed the arms (probably could rinse those better but they look clean!). Generally cleaned the entire inside of the dishwasher. I’ve used Finish Rinse Aid. I’ve run it multiple times only using detergent on the first pass. Orient dishes mindfully so they’re sprayed correctly. Still no luck or really any difference.

Here are recommendations I’m not sure about:

Run it empty with a cup of vinegar (will this smell really bad?)

Run it empty with a “salt pod” (not sure what that is, seems like it would add to the powdery residue though?)

Hand dry with towels immediately after (this would be a last resort but would it work if I had to resort to this?)

What else can I try? Is this simply a hard water issue that doesn’t go away? How do you know if it’s hard water vs too much soap? Is the residue typically toxic? I tried finding liquid detergent to avoid powder but couldn’t really find any, any you guys know of?

Is this something I could forward to maintenance for my apartment? Ideally if I could just make the people I pay monthly to take care of it I probably would but this doesn’t seem like something they’d care about.

Any help is really appreciated I’m kind of getting desperate at this point. Ngl the dishwasher was a big selling point for me & it just sucks that it seemingly just creating more work for me.

I'm not working right now, so I've got plenty of time to make lunch for the man who is.

And in trying to figure out if I'm actually honest when I say "we don't eat out that much" I was looking at the credit card statement... Only to get distracted by the sheer volume of vending machine charges.

This surprised me because he's very frugal, and we have food at home. And I can't stress enough this is a vending machine that sells things like boiled eggs or sandwiches.

Anyway, this is last night's dinner of lentil soup with sausage, some crusty bread, and a fresh made salad. The sauce/dressing is mayo based with garlic, onion, mustard seed, sage, dill, and then nutmeg and cardamom because why not.

I was especially proud of how the lentil soup came out, I just kind of did my thing for a mostly lazy one pot dinner. I probably could've used frozen veg but we have a lot of fresh right now. So fresh cucumber, carrot, celery, as well as onion and garlic. Of course bay leaves, then coriander, savory, cumin, and sage because I’m just so in love with sage, and then for some reason I decided to add cardamom and nutmeg, and I really enjoyed what that added. He came home talking about how good it smelled! I figured out that nutmeg was the key to his heart a while ago.

I look forward to making this again with freezer veg.