I can’t imagine a life without seasons. Not because I like the hot and cold but because they are markers, clear delineations that it is time to get on with life, a deep breath of reflection before pushing on, no summit to conquer, no eye on a prize, just a moment to reflect on ...
About 1 1/2 hours before the brisket is tender heat the oven to 425 degrees. Peel the remaining 2 onions and cut each into 6 wedges. Place the onions, carrots, and potatoes into a bowl. Toss with enough olive oil to coat them. Season them with salt and fresh ground pepper. Toss the...
I like to hear the corn grow and without the humidity there is nothing from which the growing pains can echo. An ambulance, siren blaring, leaves town. The sirens grow louder until the emergency vehicle turns north on the state highway. The sirens begin to fade. It has been like this a...
I had given up ordering risotto in restaurants long ago for the same reasons I quit making it at home. But on a chance, just like the dollar I dropped into a slot and pulled the arm as I walked by, I ordered it. I took the gamble and it too payed off, just like the $1600 slo...
will more than likely know this sauce as Chicken Velvet Soup. There, the secret is out, I just taught you how to make chicken velvet soup using this green bean casserole recipe, simply leave out vegetables and you have it or, for that matter, leave in the onion, carrots, and celery.)...
For the chicken legs: olive oil 8 to 10 chicken legs, skin-on 1 cup celery, diced 1 1/2 cup yellow onion, diced 1 1/2 cup carrots, thinly sliced on a bias 12 to 18 garlic cloves, chopped 1 cup dry white wine 2 cups tomato purée ...