Mexican rice, that orange stuff that’s on nearly every plate in nearly every Tex Mex restaurant. Sometimes it’s really good and other times it’s just there to take up space on the plate. I wanted to recreate the good and I figured it couldn’t be too difficult. I read a few recipes, some very simple [...]
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Another roasted chicken but this is anything but plain and boring. From the lovely book A Southerly Course by Martha Hall Foose, it’s a simple but full of Asian-inspired flavor. It’s no big surprise that I was cooking for a full table again so I had two big chickens. I didn’t measure exactly when doubling [...]
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