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Do forgive me when I say chicken used to be my least favorite meat. It’s that distinctive chicken smell that threw me off and never made me crave it. So my usual go-to when eating chicken would be a deep-fried form or heavily masked with sauce form. It wasn’t until the recent 5 years when my husband took up Gordon Ramsay's recipe for Chicken Supreme. Seared in oil with garlic cloves and shallots. That chicken popped my chicken cherry so to speak, if that makes any sense(but why would it?). Ever since then, as if a door for a new world has opened, I’ve been exploring chicken recipes.

Since I had some cranberries left over from making the crumb cake, this was the perfect opportunity to make @mrsvitale ‘s Cranberry Roasted Chicken. The tangy pop of flavor from the cranberries goes so well with the richness of chicken thighs.

So, out of a million (probably) chicken recipes in this world, what's your favorite chicken recipe? I would love to explore them one by one!

*Recipe Courtesy: Laura in the Kitchen 'Cranberry Roasted Chicken'

Fresh cranberries deserve more attention. It deserves more than being Turkey’s sidekick once in the entire year. Well okay, they are only in season from October to December so maybe not the entire year, but at least more than once during its season. My first memory of eating a fresh cranberry was of course in its sauce form, but because it's the only form cranberry is represented in. Just google ‘cranberry recipes’ then you’ll see most of them are sauce recipes.

Yes, they’re sharp, and yes, they’re too tangy, but lemons are just as sour, why do they get all the attention? Okay, I take that back. I love lemons, and I'll always be a citrus girl.

The point is, the world has been too harsh on cranberries. Enough with the rant. In this season of cranberries, give them cranberries another chance with this lovely cake. The sour cream keeps the cake moist and gives that nice 'tang', and the crumble topping might just be the best I've ever had. It's like sprinkling little pieces of cookies on a cake. You know how you sprinkle toasted breadcrumbs on pasta to give that extra texture? It’s just like that.

*Recipe courtesy: Samantha Seneviratne from NYT Cooking

Dare I say it? Thumbprint might be my favorite cookie.

When I was working in a corporate job in Seoul, one of the ways of ‘treating myself’(certainly wasn’t the only thing I treated myself to) was picking up Pepperidge Farm’s Verona cookies from the neighborhood bakery. You might ask, who buys mass mass-produced baked goods in an actual bakery? Me! Why were they selling these cookies in the first place? No idea.

I’d never thought of making these thumbprint or Linzer-type cookies until I lived on the Big Island of Hawaii, where the stocks for Verona were always low. Were homemade versions better? I think so. Would I still pick up a bag from the grocery store? Absolutely!

The shortbread base is from Claire Saffitz's Coconut Thumbprints from her book Dessert Person. The jam filling is Bonne Maman Apricot Preserves.

The shortbread came out a bit dry, probably due to using dry desiccated coconut instead of shredded coconut(and also the fact that Claire makes no mistakes - in her recipe).

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