I enjoy Tara’s honest comments/scoring and Jim’s enthusiastic acceptance for improvement.

@bolognacow

10 ай бұрын

Was just going to say the same.

@pingu6793

10 ай бұрын

me too girl!

@markadamec8261

9 ай бұрын

Agreed!

@willthomsen7569

7 ай бұрын

Least on camera lol

You two rock this channel, teach like nobody's business and the love that this family has for each other is palpable through the lens.

@mrazcr000

5 ай бұрын

English please, no trendy slang

Wow, such an honest review, followed by a sincere acceptance of suggestions. So refreshing and helpful to see a video like this amongst all the highly edited and fake videos designed purely for views! Both couple/family goals and cooking goals ❣

I enjoy seeing Tara and value her critique. 👏🏽 Jim your recipes and videos are super helpful! You’re my go-to for American Italian cooking! And most of all my family enjoys whatever I make from your collection! 👏🏽

Tara's mic makes her sound like she's doing an NPR show, and I love it. I love this channel as well, and is one of my favorite cooking shows ever.

@jeanniebrooks

10 ай бұрын

Exactly what I say: she has an NPR voice! She is also a talented interviewer, as in the podcasts.

I use my own stock! Super easy to make and I know what’s in it! We rarely eat out because my husband says my food is far superior to dining out. I attribute my amazing food to people like you! Literally anyone can be self taught to be a good cook by watching people like you! So from me and my family, THANK YOU!

@luxe0780

9 ай бұрын

i’ve made my own stock before when i have chicken carcass or necks to use up. i make it then freeze it. i’ve made risottos with it and it’s honestly so amazing, the taste between homemade and store bought is like night and day!

The reason I am subscribing today is because your taste tester was honest and not like so many that taste test and say "oh you've got to try this is the best thing ever". She still made me want to make the dish but her honest assessment was so refreshing... AND the fact that you were humble in her assessment made me like you even more. On the cooking end... you were prepared, concise and educational. A please to watch!

It is amazing what wine can do to a recipe. Just adds that perfect touch for sure. Excited to try this one Jim, and thanks for the little trip to the garden and back!

Hey James, Tara, and Kids! Just wanted to drop a quick line to let you know that your method for Cacciatore was THE main recipe I used to serve on the retail line at our local rural hospital (Lake Village, AR). Our's is largely an Italian, Black, and Hispanic population, so as an amateur cook I wanted to get this right for a large serving crowd. Gottta keep in mind that this is the Deep South, but there are quite a few people who like a Food Adventure. I confess I did not use the capers because I have never tasted anything with it; but the black Olives were great. Tagliatelle pasta was a limited supply, so fettuccine was substituted. One customer wanted more "spice' to the sauce. I mean it was not Arrabiatta, but I added some red chili flakes to the second batch. One said it was not tomatoey enough. I mean , I used California San Marzano styled tomatoes (crushed by hand like you did, thank you!), tomato paste, AND sun-dried tomato pesto..really? Oh by the way, I was prepping and working on this for two days before served, pan-searing 42 servings of thighs and legs before braising in the sauce (made the day before). One co-worker in the hospital, an Italian descendant- for real for real- asked me did I have some Italian in me because it was the best he had ever had and he could tell that I put a LOT of love in the dish. BTW, it sold out! I'm as African American as they come, but I have a LOVE for cooking and learning and creating awesome dishes for our health care facility. Something different from all the fried this-that-and the other, ya know? Your channel, presentation, and friendly approach have been a great inspiration and education. I am not aspiring to be a Chef, but I just wanted you and your family and team to know that I am grateful for what your doing/sharing. It is Appreciated! Also, I 'aethered' the Beef Bourguingnon too! So, please keep up the good work and congratulations for all your success! Blessings!

Tough crowd? Tara said she'd eat it every night! That right there is a win in my opinion!! Well done video, guys!

Thank you. I love chicken and pasta. Even Southern Fried with a side of spaghetti and marinara with a tossed salad. That could just b a southern thing. God Bless and stay safe.

For me I think I would add more olives and less capers. I made your standard cacciatore two days ago, it was fantastic!

I made a big pot of this recently and then my husband and I had it for 3 nights over the course of the week. First night was with pappardelle, second night on mashed potatoes and the third on brown rice. It was absolutely delicious. Thank you for posting it. All the best from Ontario, Canada.

Looks good.I agree with what Tara said about the extra ingredients .Rock on!

Another great video. So happy to see that you are continuing the same vibe, keeping the family involved.

Awesome video and dish guys! Thanks and keep them rolling!

Definitely trying this. THANKS for the honest critique AND tips!

Love your recipes and channel! I love SEEING more of Tara!!!!❤ Stay Blessed 😊

My wife messes up all my non stick pans using metal so I’m loving this episode while cringing at your metal tongs lol you can get some metal ones with rubble tips 👍

@jasonpickett5889

10 ай бұрын

I’m from New York but live in Denmark 🇩🇰 now. I love your show and use every opportunity to share what you have taught us on you channel with my family and friends. Danish food compared to the states can be a bit plain Jane healthy but simple and plain, so it’s always a treat when I Sip and feast 😊 we’ll shout out from Denmark 🇩🇰

Loved the critique at the end. Helpful.

It looks SO good! I will definitely try that! Thanks for sharing!

Fantastic recipe as always! Made this batch for my shift at the Fire House. Everyone was impressed and loved the flavors. Thanks again for sharing your sure win recipes! Stay safe!

Thank you for sharing this recipe and it looks delicious 😋!

love checking in on the channel and seeing how much you've grown!

Only channel I have found that is accurate about the cooking time needed. Thank you. And the cook time for the pasta too🙂. Have never found the time on the package accurate or what the “chefs” in the show say either.

I love Tara’s honesty and all the little tips you give along the way you have become my favorite cooking channel and you will hit a million I have said it before let’s hope we do it before the new year

Tough tester. Tara 😁😇💪👀☝️👏❤🍷🍜🍝🫑 I love green olive🫒 instead 😋 Great meal. 😎👍

I just stumbled upon your channel! Loving it. New subscriber here from Missouri, so I'm loving the "New York" recipes I've watched!!!!

I'm gonna cook this tonight! Was looking for a chicken cacciatore recipe. Love this channel. You guys are fantastic- so much fun to watch. From a guy who grew up on Long Island...

great channel - i have done several of your recipes and everythig has turned out great...redoing the potato salad now infact - the brine is magic..same for the mac - world changing

I love your cooking !!! This recipe is the next one I will do for my family, they're all coming home from a long trip tomorrow, and this will be a really amazing surprise for them

Made this dish tonight. It was fantastic! Thanks for putting this one out there!

i love the real time feedback, great for viewers to learn on the spot

Love your channel. Prolly one of the best!

Fantastic recipe, fantastic idea! Thanks!

OMG!!! This is so delicious!!!!! One of the best I've tried!!!

Wow, outstanding recipe! I had to wait until I got my oil cured olives from amazon and I am hooked! I am glad I ordered 2 bottles of them. Every recipe of yours that I have made has been just delicioso! Chef’s kiss and thank you! FYI, like Tara, I love mushrooms and I did add them in. I could listen to Taras voice all day, so soothing.

Watched just before going shopping for dinner tonight...and making your recipe for dinner tonight. Thank you for your amazing channel.

You are a great teacher. And I am watching all the time and I make my own homemade stock. I’m 51 years old and have cooked my whole life professionally and at home. And I love your videos.

I just watched this video. My mouth is watering... this dish looks absolutely delicious. Your recipes and videos are so easy to follow. I absolutely will make this dish for my family 😁👍

Agree, I like the critique at the end for refining.

I have to make this one, too! Thx, Jim and Tara.

I love Tara, she's amazing. Thank you for a great version of cacciatore!

I love Tara's honesty - love these videos!

I Looove this version! I really like the 'soak the olives in water trick'! Thanks for Another Delicious creation!

@jpdemer5

10 ай бұрын

Rinsing the capers is a good idea as well, just to get rid of the extra brine. They'll taste just fine.

"I'm like your laugh track" made me LOL. :)

I agree with the mushroom addition. I always make it with mushrooms. Great texture and flavor

I made this yesterday and it was absolutely delicious!

1 of my favorite dishes. Love your version of it and we'll try it soon.

I love this dish and so glad you mentioned mushrooms. I add mushrooms no matter what in everything! Haven't come across those type of olives but use green olives. Your dish looks delicious!! I can almost smell that wonderful aroma!!! Can hardly wait till it cools down around here! Makes a great dish to have when it's cold out or windy and rainy!! Thanks for showing this special dish!! Take care

@crystalrowan

10 ай бұрын

I tried the oil cured olives when I made his original cacciatore episode and I can confirm they are awesome. :)

Just want to say I’m the type to make my own stock and am very comfortable in the kitchen but I still enjoy watching your videos. This is definitely my favorite KZread cooking channel

@SipandFeast

7 ай бұрын

Thank you! I probably shouldn't have said it that way. Appreciate you watching.

Adding another of your videos to my cooking library! Definitely making this next weekend.

Made this for dinner and the family love it and they really enjoy it the next night for leftovers so its a five stars for this family thank you n please keep it up

I really enjoy your cooking and comments on cooking along with your recipes. I often wonder about your cooking background and I would bet most of your knowledge comes from your family. Keep doing what you do and I enjoy so much.

This is great timing. I've had the Pappardelle pasta and not sure what to make! Looks delicious 😋 no one in my family will eat chicken thighs so I'll use chicken breasts. Thanks again ❤

I really appreciate this channel. Not only is the quality exceptional but it feels way more real than almost any other channel.

Funny, I'm making this tonight for dinner!! Looks good, Jim!

This was cool. Thxs for sharing

I was not prepared for Tara's voice coming in so close, such a rich sound. Fitting to an equally rich dish, this looks amazing. Certainly going to cook it soon.

This Cacciatore version reminds me of how my mom used to make it. Definitely going to try this recipe!

Was waiting for a new one, perfect timing !

Its so funny... I literally came to find a chicken cacciatore recipe, and at the top of the search results was this new vid by a channel I don't know. Kismet! And OMG y'all are AWESOME! Liked and subscribed, and looking forward to more. ❤❤❤ I'm wanting to make this recipe for a group camping meal in the fall... it'll wow folks just on principle lol, be *really* tasty and satisfying, and won't be too hard to prep/cook/clean after at camp. Excite!!!

I love that you know what you're doing, like cooking down the tomato paste!

LOVE HER ATTITUDE..... WHOLE CLOVES OF GARLIC....... YES!!!

I really like this recipe! I think I would use my dutch oven to sear the chicken and then just let it cook with the cover 1/2 on so that the chicken would be really tender. I would probably need some stock on the side to add if it becomes a little dry. Love all your recipes and videos!!

I agree with Tara, more garlic is always a good thing! You cannot go overboard IMHO!

I'll have to find some of those olives! I use bone-in, skin-on chicken thighs for my cacciatore. I do sear the skin and, yes, I know the skin gets rubbery but it does add flavor which is why I also like the bone-in. It isn't as fast, to cook, but the skin and bone add flavor to the dish. I don't put peppers in mine, I use red wine and mushrooms cut in half or whole and serve with linguine but that fat papardelle looks great! Thanks for the quick tour of your house and outside! Nothing better than fresh herbs you grow yourself. Resin containers from Home Depot are the way to go, easy to drill extra drain holes and light weight so easy to move. I grew potatoes and zucchini in mine a few years ago, before the RV trip! The things I miss about my house are my garden and my kitchen. Sigh.

Great looking recipe. I loved Tara's comment about having lots of cooked whole garlic in there. And I bet that if you had chopped/sliced the olives, the flavor would have spread out a bit more evenly.

I ended up making cacciatore very similarly by accident and loved it. The main difference is I left out the capers. This looks amazing and I’m definitely going to try it very soon.

If it weren't so hot outside, I would make this today! An absolute keeper for the fall (if it ever cools off here in Los Angeles 😆) This looks soooo good!

I love chicken with Italian food dishes and I'm making a lot but I have learned a lot here regarding the sauce which just is making my mouth water well I always use butter I've never tried it with white wine and will as in tomorrow I don't like Capers or black olives but I do like green olives and that's what I have used before I find them saltier but then again I've never had black olives and oil. Also instead of peppers which I like but not unless I grow them myself and they're not ready I do like carrots with chicken and red sauce. And mushrooms. My trick is to roast a bulb of garlic the day before and squirt that into the dish. And I like traditional Italian seasoning. Just basil and parsley but oregano and all the others. I loved this. Picked up some new techniques so thank you.

I was just wondering what to make for dinner! Problem solved! But I am going to add mushrooms and a cubanelle because I need to use them. Looks delicious and I am excited to try it!

Thumbs up for the honesty. It happens. I make Italian food, I am half Ligurian, and I know that this happens. Plus Ligurian recipes can be difficult to execute.

I love Italian food (and the Italian New York accent, hehe)! I'm gonna try making this soon.

@aris1956

10 ай бұрын

Sorry, I'm Italian and I don't know the accents in America. But now here what would be “Italian” about his New York accent ? He is American, born in the US, speaks only English, Italian he doesn't even know, how can he now have an “Italian” accent ?

That's right Hellman's all the way! Thanks again.. your knowledge of food and cooking is over the top. I think I gain a few lbs every time I watch another recipe! Awesome

I actually laughed out loud when Tara said she was the laugh track😊 Looking forward to making this one once it cools down, 90 is not cacciatore weather.

Looks delicious! I love olives, capers don’t like me so will have to omit them

I appreciate that you are realistic on cooking times! It’s important to learn the signs as you go! Great informative video! maybe if you cooked the chicken with the lid on. curious why u add the olives 🫒 at the end and not while the chicken is cooking? Do the cloves garlic 🧄 version! Great video

I am finding pappardelle is becoming my go-to pasta. So good!

Another delicious recipe I have to add to my menu!

Pasta makes sense looks good made it lots with rice and mashed potatoes can’t wait to try it with pasta . Cacciatore such a great dish so underrated

Tara is so lovingly honest with her comments, which Jim accepts most graciously. Love this recipe. Will try it soon 🤤

This looks great! You said if we are watching this we likely do not have homemade chicken stock. I make a big pot of homemade stock every two-to-three weeks. But I also have Better than Boullion. However I use a bone broth called Zoup in case I don’t have my own made. I’ve never had butter in an Italian sauce. I also usually use red wine. Now that I see you using white I’ve tried white wine once.

i make my own stock but i still enjoy watching your recipes!

Love this recipe. My mother use to make Chicken cacciatore.

With skin on is much better for that umami. I Sometimes made mine with potatoes along with all the ingredients...but for wine zi used a chardonnay, alcohol evap. then in the oven, dripping back in a Dutch oven to thicken and pour over completion. 👍🏾 P.S. chicken stock instead of water of course.

You definitely knocked it outa the park! This is one of those home cooked meals that is actually BETTER than what you can get in a restaurant. If a restaurant made this quality cacciatore, I’d be back! Agree with Tara: outstanding! 10/10 easy.

Here's the best chicken cacciatore. The way you nonna did it. That's how. That's why you loved it.

This looks so good, i would deff make this 🍝💙💚💛

Deducting a point like a boxing referee ! That’s awesome. Ringside love is real !

Yummy….im making that…..that was fun! Keep it real! 😁👍

Excellent recipe 👌

I love the brand "Bell and Evans" organic chicken:) Looks delicious!

I’m making this tonight but couldn’t find those olives. I thought this one had basil leaves for garnish at the end so will add a few. Wish I had a Dutch oven. I may be getting several of your recipes mixed up since I’ve been watching them since 3am yesterday morning.😊 Forgot the mushrooms but got extra black olives. Thanks for the video.

thanks. Going to try to make this.

I love watching you cook. Say hello to Tara❤

Easy fast and so so so delicious 😋 ummmmm 😋 yummy

Thank you, Mr. Jim, thank you.

Made this tonight. It’s wonderful. 👍🏻👍🏻👍🏻

I know what’s for dinner tonight! Thanks Jim 👍