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Nice crispies
A trusty cast iron pan is a lifesaver on weekday nights when you want to achieve deep, comforting flavors without a lot of effort and time. In this case, chicken thighs are seasoned with salt and spices, then crisped skin-side down in the hot pan, before being flipped over, showered with fresh herbs, whole garlic …
Lobster Quadrille
Living in DC and Maryland, I grew up eating blue crabs, steamed and liberally scattered in Old Bay. The meat is delicate and sweet and worth every finger-burning minute of picking. In all honesty, I never really understood our country’s obsession with lobster as the king of the crustaceans. For one thing, it is a …
Fresh, exciting
I love tea. Cold and hot. And I would like to say that my love is unconditional, but I can’t. My one hang-up? I do not like sweet tea. The South has many lovely culinary traditions, but in my opinion, sweetening tea to the point of supersaturation is not one of them. My husband, who …
Happy 2nd Anniversary to my precious! (and oh, yes, happy anniversary to my sister and her husband too)
So, yeah, I made my sister’s wedding cake. And I take full responsibility for her happy marriage since. Photo credit: Matt Lusk, OBX Wedding Guide 2014 (yes, I know! my precious cake made it into an actual magazine!)
Why, doesn’t that pheasant look pleasant!
Why, doesn’t that pheasant look pleasant! Remembering Clarissa Dickson Wright, my favorite saucy sidecar-riding chef, who passed away March 15 at the age of 66. My 11/21/11 post on the Two Fat Ladies, professing my love and admiration for her and her wonderful and witty partner Jennifer Paterson (who passed away in 1999)… Yeah, that’s …
Baby Love, My Baby Grub
Ok, so while it took me a full year to get back to my blogging keyboard, I haven’t been neglecting my knives and range. Er, that is, not too too much. Things have been sizzling and bubbling and flowing in my kitchen this past year, but not with the relaxed pace, super-thought-out, not-cooking-for-work vibe they …
Olive it
I was looking for a fresh and light salad to incorporate into my clients’ winter lunch repertoire. This one from the December 2012 Bon Appétit caught my eye, with its elegant simplicity and creative combination of flavors and textures. I’ve dehydrated olives before, but for some reason have never thought to fry them for a garnish. …
Squatchy Road
Christmas 2012: Sasquatch gingerman. Believe.