I have always had an internal conflict about vegetables and their role in the grand scheme of cuisine. I know vegetables are good for you, yet somehow the idea of a meal without meat seems like culinary heresy.
Buying the best chicken and roasting it perfectly without seasoning makes as much sense as buying a ’67 mustang for trips around the block to the local WaWa. Recipes for Tarragon Chicken and Chicken Marsala
The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach Salad with Shallot-Sherry Vinaigrette, Goat Cheese Leek and Tomato Tarts
Persnickety Chef Celebrates His 100th Column with recipes for a Chive and Goat Cheese Omelet, Fried Tomatoes with Crab Gravy, Sole Meunière and Shad with Oyster and Bacon Hash.
Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It is time to dust off our skillets put down the McNuggets and get back to the kitchen. Try recipes for Fried Chicken, Collard Greens, and Buttermilk Biscuits