It’s hard not to fall for a dessert with a name like buckle.
An old-fashioned, buttery snack cake studded with fresh fruit and topped with streusel, its name comes from the way the batter “buckles” under the weight of the fruit while it bakes. Think fruit-filled coffee cake, if you’ve never had one. Buckles classically sport blueberries and a thick, crumbly streusel made from softened butter, white flour, and sugar (oats, nuts, and a touch of spice aren’t uncommon additions).
Boiled vegetables fell out of favor 30-something years ago. That’s when roasting hit its stride, and it’s been bad-news-bears for boiling ever since.
Today the technique is mentioned less as a recommendation and more as evidence of vegetables’ darker days. In The Vegetable: Recipes That Celebrate Nature, Caroline Griffiths and Vicki Valsamis write: “Too often when someone maintains a strong dislike of a particular vegetable, what they’re thinking of is some mushy, over-boiled version they had to eat as a child.”
Some people send get well flowers. Others mail thank you cards or messenger birthday balloons. My dad sends chickens: Specifically, the frozen boneless stuffed chickens from Hebert's Specialty Meats in Maurice, Louisiana. Because, let's be honest, is there anything better than a chicken dinner?
To celebrate the versatile poultry, I've combed through Food52's near-decade-old recipe box for the most cooked, most favorited chicken recipes ever. It was hard to leave out numbers 11, 12, and 13 (who doesn't love Canal House's Genius Chicken Thighs?). But for these purposes I had to stick to the facts.
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