OK, here is a guilty pleasure of mine...I LOVE crispy chicken, especially the skin. The kind that is super crispy, perfectly salted with juicy succulent meat inside. And all it takes is a three-step little trick to achieve this wonderful treat.

First, be sure the chicken is pat dry top and bottom, we do not want any liquids to "steam" the chicken while cooking. Second, do not use butter or oil (except a super light spray of oil on a cooking sheet to prevent sticking). And third, use high heat. That's it! That's all there is to it. I also use minimal seasoning: rock salt, pepper and thyme. So basically this is a 4 ingredient simple recipe that is sure to please.  This can be served as appetizers or a main coarse. I like to serve the chicken with roasted rosemary fingerling potatoes, which can be cooked at the same time as the chicken.

Cracklin' Crispy Chicken Thighs

Ingredients

• 8 chicken thighs with skin
• 1 teaspoon of sea salt (coarse crystals)
  
• fresh ground black pepper
• fresh thyme leaves and/or rosemary
  

Directions

1. Preheat oven to 425 degrees
2. Wash and thoroughly pat dry the chicken
3. Add fresh ground black pepper, season to taste (I like a lot of pepper)
4. Sprinkle sea salt over chicken and gently pat the rocks into the skin
5. Sprinkle thyme leaves over chicken
6. Cook for 35 - 45 minutes, checking toward the end so nothing burns. You want the skin to be very crisp when pierced with a knife. Serve immediately

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Rainbow trout is a firm, mild, nutty flavored fish that is easy to cook and eat, especially since there are not a lot of bones once you lift the main skeleton from the fish. This delicious treat was made for me (yes i was served this seduction meal, by my friends when they came to visit). It is always good to know a few recipes that are simple cooked meals with a few ingredients, easy to whip up in moments.   Here's another trout recipe I made last year that I loved! I really need to make this again soon: Trout Tacos


Grilled (or Broiled) Whole Trout with String Beans & Almonds

Trout Ingredients

• 1 whole trout per person, split down the middle, head to tail
• Juice of 1-2 lemons
• fresh cracked pepper and salt, to taste
• 2 lemons sliced into thin rounds
• Fresh parley sprigs

Directions

1. Wash trough with lemon juice and pat dry
2. Lay trout flat open skin side down
3. Add fresh cracked pepper and salt on the inside of fish
4. Add 3-4 sliced lemon rounds and a few parsley sprigs per fish
5. Close the trout and add salt, pepper and olive oil to the skin
6. Grill on BBQ or Broil high for about 15 minutes until fish is flaky white

Sting Beans & Almonds
 
Ingredients

• 1lb String beans, trimmed top and tail
  
• 2 Tablespoons of butter
• 1/2 cup of almonds, blanched
• salt and pepper to taste

Directions

• Steam beans until turn bright green yet still have a crunch to them, drain and set aside
  
• Melt butter in a small skillet, add almonds and slightly brown
• Toss in string beans, and salt and pepper and serve

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This recipe was sent to us by Virginia of NYC. Warm Octopus Salad, or Tapas de Pulpo, is a tasty dish that can be served as an appetizer or main dish. Serve with a glass of chilled white wine and enjoy!

Warm Octopus, Paprika and Potato Salad

Ingredients

• Extra Virgin Olive Oil
• 10 baby yukon potatoes
  
• 4 cloves of garlic, chopped
• 1 small shallot, minced
• 1 tablespoon paprika
• 1 teaspoon dried oregano
  
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups of chopped (cooked) octopus*
  
• Sea salt and fresh cracked pepper to taste
• 1/3 cup of water

*I buy octopus from a Greek Market which is cold but already cooked

Directions

1. Parboil potatoes, drain, cut into 1/4" rounds, set aside
   
2. Heat olive oil in a skillet over medium heat
3. Add garlic, shallot and saute for 2-3 minutes
4. Lower heat, add potatoes, paprika, oregano, cayenne pepper, and water. Cook for about 10 minutes. Water will mostly be absorbed by potatoes.
   
5. Add octopus and 2 Tablespoons of water, stir all ingredients together, cooking for 2 minutes, remove from heat.
   
6. Garnish with a dash of paprika, lemon slices and/or cherry tomatoes. Serve immediately.
   

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By Kate Collinson

If you're thinking of going on a trip, why not enhance your travel adventure further by immersing yourself into the culture by taking some cooking classes? France has a myriad of cooking retreats and schools to choose from, both in the cities and the countryside. Personally, I prefer the countryside. The Loire Valley is famous for its centuries-old chateaux (castles), fine wine and great food.

While The International Kitchen has a variety of classes all over Europe to choose from, here's our pick:

Le Moulin Bregeon, Loire Valley

The Moulin Bregeon, once an Eighteenth's century wheat mill, is a country in where you can explore French cooking, learning about local cuisine, wine, cheese and organic gardening - even truffling! The classes, taken by local chefs, touch on everything from fine dining to cheese making and bread baking. 

Le Moulin Bregeon has several different itineraries to choose from, however, class menus and duration can be completely customized to suit your trip.  Even the sightseeing trips are culinary inspired, including visits to local markets, wine caves, cheese makers and liqueur distilleries.

After a long day of cooking, guests can retreat to one of six private suites. Later, you can admire the pros and enjoy a six-course dinner at the inn. The Moulin Bregeon is a favorite amongst the TripAdvisor crowd, who describe it as an: "Idyllic Retreat in the Loire Valley", a "Wonderful Getaway" and "France the way it is meant to be seen". Magnifique!

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With names like Love Triangle, Manhattan Love Story, Oriental Passion and Midnight Rendezvous--you can't help but be a little flirtatious and suggestive when serving these cocktails!

Oriental Passion / Serves One

.75 oz Averna Limoni
1.5 oz Death's Door Gin
1.5 oz Passion Fruit Nectar
1 dash simple syrup
2 dash Angostura Bitters

Method: Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass. Top with bitters. cocktail glass Garnish: Orange Twist

Love Triangle / Serves One

2 oz Averna
1 oz White Rum
1 oz Pomegranate juice
.5 oz orange juice
.5 oz lemon juice
splash of pineapple juice

Method: combine all ingredients in a shaker and shake vigorously over ice. Strain into a cocktail glass and garnish with a pineapple wedge

Manhattan Love Story / Serves One

1.5 oz New York Whiskey
1 oz Dry Sake
.5 oz ginger liqueur
2 dash peychaud bitters

Method: Combine all ingredients in a glass martini glass. Garnish with an orange peel

Midnight Rendezvous / Serves One

1 meyer lemon
1 oz Averna Amaro
1 oz orange flavored vodka
2 oz ginger beer

Method: Muddle blackberries in a shaker, add the juice of 1 meyer lemon, Averna, and orange flavored vodka and shake over ice. Strain over ice in a highball glass an add ginger beer. Garnish with blackberries or an orange wheel.

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By Kate Collinson

I know what you're thinking, all those tourists and theater-goers.... but Hell's Kitchen has come into its own with a surprising selection of sleek restaurants that caters to an array of romantic date options, and any hip-pocket.

Casellula

401 W 52nd Street (between 9th and 10th Avenue), NYC

If you're a sucker for wine and cheese (and aren't we all?), you'll thoroughly enjoy this wine spot, perfect for a night out with friends or a late-night date. Try several of the 41 varieties of cheese or - and don't be deterred by the name - give the popular "pig's ass" sandwich a go.

Ardesia

510 W 52nd St (near 10th Ave), NYC

If you're in the mood for a long, leisurely chat, check out this slick tapas bar. Sure, it's a bit further from the subway on 10th Avenue, but that just makes the on-street dining experience more relaxing. The Caramelized brussel sprouts are a local favorite.

Marseille

630 9th Ave (at 44th St), NYC

Marseille was touted by one yelper as "Pastis without the hoopla". Perfect for a pre-theater bistro bite, the decor is romantic yet casual. For those on a budget, try the well-priced prix fixe lunch. The brunch is also fantastic.

Ruby et Violette

457 W 50th Street (between 9th and 10th Avenue)

And if you're still peckish on the way home, dash into this little cookie shop for something special and sweet. The Midnight Cookies and Cream is very popular, try it with a steaming hot chocolate.

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This recipe was sent to us by Virgina in NYC. Here we have one of her favorite breakfast dishes which was inspired by leftover potatoes from the night before. A Spanish omelet or tortilla. In Spain you will find this dish served in tapas cafes. It is served hot or cold and enjoyed for breakfast, lunch or dinner.




Spanish Tortilla
Serves 4-6 depending on serving sizes

Ingredients

• 4 sliced potatoes, 1/4" rounds (in this case the potatoes were cooked leftovers)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large tomato, chopped
• 1 onion, chopped
• 6 eggs
• 1/4 cup milk
• paprika
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees
2. Whisk the eggs with milk
3. Grease an 8" baking dish and add a single layer of potatoes.
4. Next add a layer of the vegetables
5. Add another layer of potatoes and continue layering until potatoes and vegetables are all used
6. Pour the egg/milk mixture over layers
7. Sprinkle with paprika
8. Place in oven and cook for about 15 minutes until eggs are cooked through. Turn heat up to 500 and cook until moderately browned. Remove from heat and serve immediately.
   

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