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Exploring food traditions through (mostly) healthy, gluten-free recipes, restaurants and travel

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serious eats

There’s More Than One Way to Cook a Chicken: On Brining and Spatchcocking

January 31, 2016 Leave a Comment

So it turns out I had my aphorisms all mixed up. How embarrassing. It turns out that the old saying actually goes: "There's more than one way to skin a cat," which has nothing to do with roasting chickens. And when you type "There's more than one way to roast" in a Google search … [Read more...] about There’s More Than One Way to Cook a Chicken: On Brining and Spatchcocking

All Recipes, Chicken & Poultry, Gluten-Free & Dairy-Free, Main Dishes how to roast a chicken, serious eats, spatchcocked chicken recipe, wet brine vs. dry brine

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Flashbacks:

how-to-kill-lobster-ethically-pain

How to (Most Ethically) Cook a Lobster (and a Recipe for BBQ’d Lobster and Seafood Pasta)

June 4, 2017 By Leave a Comment

I wanted … [Read More...] about How to (Most Ethically) Cook a Lobster (and a Recipe for BBQ’d Lobster and Seafood Pasta)

DIY-blueberry-cereal-bars-8

DIY Blueberry Cereal Bars from “Wonderland Kitchen” and Recipe Exchange

October 15, 2012 By Leave a Comment

Remember … [Read More...] about DIY Blueberry Cereal Bars from “Wonderland Kitchen” and Recipe Exchange

best new restaurants montreal

Three Montreal Mini-Reviews: Sumac, Shinji and Renard Artisan Bistro

December 20, 2014 By Leave a Comment

Here are … [Read More...] about Three Montreal Mini-Reviews: Sumac, Shinji and Renard Artisan Bistro

Finally! Home-Made Noodles in Home-Made Broth

August 5, 2010 By MissWattson 2 Comments

There's … [Read More...] about Finally! Home-Made Noodles in Home-Made Broth

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