Starting baked potatoes in the microwave and finishing them in the oven cuts cooking time and still yields crisp skin and fluffy potato flesh. Recipe of sorts below.
WE END THE YEAR WITH A SIMPLE POTATO, and that feels somehow appropriate. Because while you’ll find plenty of recipes here designed to impress, just as often, the focus is getting good food on the table quickly, simply. Such as this baked potato. Continue reading “Half-baked: a microwave start speeds baked potatoes to the table”
The holidays are upon us, and we are once again beset by Christmas music. Everywhere you turn, it is there—grocery stores, building lobbies, fast food places, leaking out of retail storefronts, invading my various radio stations and streaming services… even being hummed or whistled by colleagues. All of which brings out my curmudgeonly side. Continue reading “A grudging appreciation of Christmas music”
This pretty much defines our life at the moment. All good, but zero time to cook tonight’s post, let alone photograph it and write about it. See you next week.
The signature tartness of fresh cranberries turns pan-roasted chicken, potatoes, shallots and herbs into a complex, company-ready meal. Recipe below.
Somewhere in our stash of vintage advertising ephemera is a cardboard novelty sign that probably hung behind a bar somewhere in the fifties, or maybe the forties: “I’m not a slow bartender. I’m not a fast bartender. I’m a half fast bartender.” That pretty much describes my cooking style. Continue reading “Not weeknight quick, but company worthy: Pan-roasted Chicken with Cranberries”