Roasted Chicken

A great roasted chicken, well seasoned with crispy skin, is a perfect company dish during the holiday season, or any season for that matter. I think that butterflying and brining the bird are wonderful techniques to insure a juicy, evenly … Continue reading

Start Cooking Here

I know it’s obvious, but before you start cooking, read the whole recipe, because nothing is worse than reading the next line of the recipe that says “reserve 1/2 cup of the cooking liquid” after you’ve just poured that liquid down … Continue reading


Mirepoix is a classic French mixture of about 2 parts onion and 1 part each celery and carrot. It is the beginning of many soups, stew and sauces. My version includes leeks and a bit less celery with a bit … Continue reading