I’ve become a huge fan of cooking with boneless, skinless chicken thighs. They’re slightly more work than chicken breasts because there’s more to trim, but they’re much more moist, flavorful and forgiving. I expected tonight’s dinner to be really good, but the chicken was kind of blah.

• Lemon-Garlic Chicken Thighs (Cooking Light, August 2002)
• Orzo with Lemon, Garlic, Parmigiano & Herbs (Fine Cooking #90, p. 44)
• Trader Joe’s Spinach Salad