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Stacked Chicken Enchiladas
I love, love, love Mexican food. I had some left over grilled chicken and started thumbing through my cookbooks (the ones I wrote…I use them all the time to make dinner, don’t you?) I stopped on page...
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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...
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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...
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Chicken in a Pot: The Garlic and Lemon Version
From Around My French Kitchen: More Than 300 Recipes From My Home to Yours By Dorie Greenspan Photo by © Alan Richardson Chicken in a Pot: The Garlic and Lemon Version I can’t remember when I first...
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Review: The Food of Morocco
Editor’s note: It’s no secret Pen & Fork’s book reviewer Linda Avery loves Moroccan food, so she was thrilled to get her hands on Paula Wolfert’s new 528 page cookbook, The Food of Morocco. Take a...
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Tortilla Soup – Texas Style
Google tortilla soup recipes, and it’s slim pickings, with only 1.9 million, give or take 60,000, to choose from. The problem obviously isn’t the quantity, it’s the quality. How do you know which one...
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Review: Robin Takes 5
Editor’s note: Linda Avery returns with a look at Food Network star Robin Miller’s most recent book, Robin Takes 5. Miller’s book, aimed squarely at families with little time to cook, contains 500...
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