Subscribe to be the first to learn about a new recipe. Sign up today!
If you search “rotisserie chicken sandwich garlic aioli,” every result assumes you’re going to grill something. Marinate overnight. Fire up the broiler. Make aioli from scratch with raw egg yolks in a food processor. That’s a different meal for a different night. This is the rotisserie chicken sandwich you actually make on a Tuesday —…
Pull the chicken while it’s still warm This is the one technique point that separates a good bowl from a great one. Cold rotisserie chicken is harder to shred cleanly and has a slightly different texture — drier, more compressed. If your chicken has been sitting in the fridge, two minutes in the microwave before…
Bad tuna salad is one of the most common things people eat and nobody talks about it. You open a can, dump in too much mayo, maybe add some celery if you’re feeling ambitious, and end up with something that tastes like wet protein and regret. It goes on bread and you eat it because…