 | Chicken RiggiesThe pride of Utica! Easy and delicious, this is Italian-American comfort food at it's finest. |
 | Chicken SpiediesThis sandwich hails from Binghamton, and besides learning a great, new chicken recipe, you'll also learn what "zuzu" is. |
 | Syracuse Salt PotatoesNot only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it’s also one of the most interesting. |
 | Cornell ChickenDespite being invented by an Ivy League professor, this simple grilled chicken recipe is nothing short of amazing. |
7 comments:
And let's not forget Chicken Francaise (Or "Chicken French" as Chef John calls it).
I know we don't want to get cocky as Buffalonians with two recipes in a row, but Chef John you have to give a shout out for your oven chicken wing technique and Buffao hot sauce...
Can't forget the Buffalo Wings!
Chef John, you have been responsible for me trying the Cornell chicken which has become my kids definitive grilled chicken. It is asked for once or more a week.
The Chicken Spiedies I made last week might challenge the Cornell Chicken.... Only time will tell.
I will be trying the rest as time allows.
I just wanted to say Thank You!
Spiedies!!! I'm a Florida girl since 1972, but I was born and raised in Binghamton and have loved Spiedies all my life. I'm going to check to see how authentic your marinade is since I, ahem, have the original Lupo's Spiedie Marinade recipe. Back in the day, they were made with lamb (my favorite), but that has fallen out of fashion with chicken and pork leading the way these days. Lupo's Char Pit is still alive and well at 2710 E Main Street in Endicott - a village in Bingo. And they ship! Buy why bother with that expense when you can make your own. My hat is off to to you, Chef John, for including our little regional mouthful of heaven on your site. PS: A three day soak in the marinade is optimum, so buy the freshest meat possible.
Spiedies!!! I'm a Florida girl since 1972, but I was born and raised in Binghamton and have loved Spiedies all my life. I'm going to check to see how authentic your marinade is since I, ahem, have the original Lupo's Spiedie Marinade recipe. Back in the day, they were made with lamb (my favorite), but that has fallen out of fashion with chicken and pork leading the way these days. Lupo's Char Pit is still alive and well at 2710 E Main Street in Endicott - a village in Bingo. And they ship! Buy why bother with that expense when you can make your own. My hat is off to to you, Chef John, for including our little regional mouthful of heaven on your site. PS: A three day soak in the marinade is optimum, so buy the freshest meat possible.
If you revisit New York, Utica Mushroom Stew would be a great addition.
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