How to Roast Chicken

The best roast chickens I’ve ever eaten have a couple of things in common.
a). The chicken was first brined in a salt solution, resulting in a juicy, flavorful bird, and
b.) The chicken was roasted at a high temperature, producing a very crispy skin
A basic salt brine consists of salt (1 cup) and water (1 gallon). [...]

Trend Spotter: Butter Lettuce

Maybe “trend” isn’t the correct term. Perhaps resurgence is a better description for the proliferation of butter lettuce on restaurant menus (like the spanking new Kent Rathbun’s Blue Plate Kitchen and his “butter” wedge with Green Goddess dressing (another resurgence).
Trend – resurgence – either way I’m seeing butter lettuce salads everywhere. In glossy food magazines [...]

Chicken @#$%

I really shouldn’t knock something until I’ve tried it, but I’m going to anyway. Hey, it’s my blog and you don’t have to read it. Maybe I’m just a little sensitized after spending days pouring through some new books on eating local, gardening and the slow food movement (of which I am a member) for [...]