Cast Iron Chicken with Pan Gravy Top on my list of comfort foods is perfectly roasted chicken. There is great umami satisfaction to be had in a beautifully bronzed bird with crispy skin and tender, juicy flesh. But hitting on… Continue reading…
this little piggy
Aside from cured varieties like pancetta and prosciutto, we don’t eat a lot of pork around here. I’m not sure why. I think it’s because I often find the meat can be dense and dry. Pork tenderloin, the filet mignon… Continue reading…
the prawn parade
It’s Mardi Gras–happy Fat Tuesday, everybody! Let’s celebrate with a dish suitable for party or parade. The inspiration for this plate came from all the wonderfully spicy seafood I enjoyed on my many visits to New Orleans while my mom… Continue reading…