1 package (16 ounces) soft tofu, drained.
Rub off skins from chiles, removing as much of the blackened skin as possible.(Don’t worry if all of the skin doesn’t come off.)
Remove and discard stems and seeds.Slice chiles lengthwise into thin strips.. Place chicken thighs, skin side down, in a high-sided 14-inch skillet or Dutch oven with a lid.Cook over medium, undisturbed, until fat renders and skin is crispy and golden, 10 to 12 minutes.
Flip chicken, and cook until lightly golden, about 2 minutes.Transfer chicken to a plate, skin side up; remove and discard all but 1 tablespoon of chicken fat from skillet.. Add onion to drippings in skillet, and cook over medium-low, stirring often, until just softened, about 5 minutes.
Stir in poblanos, garlic, and coriander; cook until fragrant, about 2 minutes.
Add tomatoes with their juices, 1 cup water, and remaining 1 teaspoon salt, and stir to combine.Rich French-style yogurt gives it a moist, slightly dense crumb, and the tender cake is delicately scented with orange zest and vanilla.. Get the Recipe.
Pecan Upside Down Cake.Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley.
Anna Theoktisto uses sour cream along with milk for more fat content in this cake, resulting in a richer, more moist crumb.She tops the warmly spiced cake with sticky, gooey pecans.. Get the Recipe.
(Editor: Luxury Smart Plugs)