Chicken thighs are the lusty, flavor-rich cousin to virtuous chicken breasts. Cheaper than their white meat counterpart, chicken thighs are perfect for fall's slow-cooked stews and braises and can stand up to the fierce heat of grilling in a way chicken breasts can't. If your recipe calls for boneless thighs, an especially nice grocery store butcher might de-bone it for you. But for skinless chicken thighs, save a few more bucks by removing the skin yourself (it's a cinch). --Sarah McColl, Shine staff
You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.
Yellow cornmeal produces a dessert that has a rich, golden color, but you could use white cornmeal instead.