“Sometimes you want chicken to taste like chicken” and One Skillet Chicken does just that. So wrote J.T. of Madison Wisconsin of this wonderful recipe when it appeared in Bon Appetit. Here all you do is salt and pepper bone-in skin on, chicken thighs and…
All that pasta you just bought put to very good use indeed. In New York City where I live, the supermarkets have been stripped bare of many items. But I have to say the complete absence of pasta is quite stunning. That may well be…
When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits. Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize…
Salmon is truly a lifesaver for harried weeknight cooks. Now I suppose that means most of us, most of the week. But there’s another great plus to cooking salmon. That is when you need something to start cooking only when the last family member…
My friend Betty once told me a riotous story of being invited to a Thanksgiving dinner and being asked to “bring something”. When she arrived on the big day, there were 12, count ’em, sweet potato casseroles. Lesson learned: If…
It’s Thanksgiving and if ever there was a time to cook, this is it. I love this holiday. Like many people who weren’t born in this country, I see this day as a true celebration of America. And in its inclusion of everyone– regardless of…
RIVERSIDE DEBUSSY EXPLORES ALL THINGS CULINARY
