Recipes Recession-Proof Recipes: A More Manageable Molé

The skinless, boneless chicken breast may be the monarch of the meat world these days, but thighs hold so much more flavor and are at least half the price of breasts. Plus, legs and thighs are terrific stewed. Cook ‘em long (braising or stewing is as good as roasting for making the most of cheaper cuts) season ‘em well and serve ‘em up over rice or noodles for some super-thrifty bulk.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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