Every week of the year.
Year over year, since we were just little sprouts who could barely fry up a pan of baloney, whomp up a pan of biscuits, and fry a pair of proper over-medium eggs, we’ve started our day by making breakfast. Continue Reading
My father Russell Sr still makes the finest pone of cornbread I’ve ever eaten. His technique is an odd one as he pours the batter into a cold pan that’s been liberally rubbed with Crisco shortening. Most top bar cornbread cooks aver that starting with a scalding hot pan is the one true method. And actual lard should be the pan grease. Continue Reading
I’ve deboned thousands of chickens in my life as a cook but I never tire of watching an old master like Jacques Pepin.
Makes certain that you save the carcass of the chicken so you can make chicken stock.