Most months there are probably a couple of roast chickens on the menu at our house whether it’s winter, spring, summer, or fall. They may be slid unceremoniously onto the grill by husband Dave with only a fast slick of olive oil and a free-handed shower of salt and pepper (see below).Continue reading
Readers’ Note: This is the 3rd and last segment (STYLE!) of a three-part blog cooking class about making your salad a better place to eat! Click on the red links below to read the other two segments and come chopping with me to make your newest stellar salad! While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens! Salad on, my friends.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”― Laurie Colwin
- Read part 1, SUBSTANCE Ingredients: how and why
- Read part 2, SEASONINGS How to make that salad taste like you want to eat it! Includes info on salt, vinegars, oils, herbs, balance…
3. STYLE! MAKE IT LOOK LIKE YOU WANT TO EAT IT! “Wow, that looks good!”Continue reading