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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Twice-Fried Chicken with Sriracha Honey


So, this was a cooking fear that I faced recently — fried chicken. Seriously, I’ve always been a little intimidated by it and by imagining the bubbling oil overflowing the pot and burning my house down. That didn’t happen, hooray! Instead, the chicken was just awesome. I used 6 thighs here, but you can use any combination of chicken parts you like. If you are feeding more than 2-3 people, just double the ingredients below.

I think this recipe worked out really well by cooking the chicken almost all the way through, letting it rest . . . → Read More: Twice-Fried Chicken with Sriracha Honey

FFwD: Provencal Olive Fougasse

Provencal Olive Fougasse

Oh my, this was so good! I think this is my favorite French Fridays with Dorie so far…and that’s saying a lot, because I’ve really liked pretty much everything (except the sardines, which this totally makes up for).

This is also bread that I thought, looks much more complicated than it is — always a plus. I actually can’t wait to make this one again.

Notes: 1. I used a mix of kalamata and mixed Mediterranean olives, as I didn’t have any oil-cured ones. But I really want to try it with . . . → Read More: FFwD: Provencal Olive Fougasse

Farrotto with Sausage, Sun-Dried Tomatoes and Saffron


It’s Farro! Farro is a type of wheat (grown mostly in Italy), that is like a spelt, but should be soaked before cooking. After cooking, it retains a nice, chewy texture. You can do a lot of fun things with it like make salads, add it to soups and use it for risotto — farrotto! This is made pretty much exactly like a risotto, you just have to soak the farro first.

The original recipe stirred in some butter at the end, but I used goat cheese. Because, why use butter when you can use . . . → Read More: Farrotto with Sausage, Sun-Dried Tomatoes and Saffron

Chicken Stir-Fry with Asparagus and Almonds

Chicken Stirfry with Asparagus & Almonds

This right here is a great dinner. Or a lunch even, in fact that’s what I made it for mainly, a lunch for both jwa and I to bring to work the next day. So awesome. It’s salty and spicy and basil-y. And a great vehicle for Spring asparagus.

I altered this a bit in that I decreased the chicken and asparagus a little but kept the sauce measurements the same. Because you need extra sauce to soak into the rice. You just do. Okay, on with the delicious . . . → Read More: Chicken Stir-Fry with Asparagus and Almonds

FFwD: Almond Flounder (Cod) Meuniere

Almond Flounder Meuniere

Well, hello French Fridays with Dorie, how in the world is it time for you again? Wow, such a fast week. Thankfully, this was a super quick meal and very easy one to put together on a Thursday night (and I even had enough time to bake a cake for our anniversary dinner tomorrow night). It’s our fourth — flowers. A cake made with flour? Get it? Yeah, it’s kind of a stretch but that’s what I’ve got. Anywhoooo….

This week it was Almond Flounder Meuniere but with cod. Because I had a . . . → Read More: FFwD: Almond Flounder (Cod) Meuniere