Last night's scrumptious dinner was a return to deviled chicken thighs, which is so simple and so good. I did try yet another version of mac and cheese, though. This version was thick and cheesy and incorporated sautéed shallots and smoked gouda...and best of all, it's skillet-based. I failed to add a vegetable as a second side, and I still couldn't finish all of my dinner.
"Deviled Chicken Drumsticks," by Ian Knauer. In Gourmet, August 2008.
Skillet Mac & Cheese based on "BLT Mac & Cheese," in Cuisine at Home, Issue No. 117, May/June 2016, p. 60-61.
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