by Brian | Mar 28, 2014 | Cookbook Review
Ok, to begin with za’atar is a Middle Eastern spice mix: dry oregano or thyme is mixed with sumac, toasted sesame seeds and salt and then served with olive oil and flat bread as the signature breakfast dish. Oh, sumac? That is a spice made from the dried and powdered...
by Brian | Mar 16, 2014 | Recipes
Hearty and regional. Calvados is the apple-based treasure that Normandy prides, along with its chickens. The Normandy coast is not quite the same climate as the south of France. The terroir affects everyone and everything. The people, often with several layers of...
by Brian | Mar 3, 2014 | Recipes
I am about to change your life. Below is the recipe for the best fried chicken recipe ever. Oh, I’m sure that claim will rattle the edges a tad. By what right can I make such a claim? Sixty years of fried chicken experience. When I was 8 [yes, you can figure it...
![Brian’s Chicken and Dumplings [Big, Fluffy, Wonderful Dumplings]](https://cookingbythebook.com//wp-content/uploads/2013/11/2013_10_31_1846-700x466.jpg)
by Brian | Nov 1, 2013 | Recipes
Comfort food. We all respond when we hear this term, and we all have that short list of favorites that we can instantly taste in our brains, in not in our mouths. If you survey people, you’d be surprised how many of us overlap in those foods that always entertain and...
by Brian | May 29, 2013 | Recipes, Techniques
Congratulations. You’ve just cooked a chicken. You may be carving it up, prematurely because you are eager to get to the table. What’s the next thing you do? Clean that roasting pan while it is hot and before things begin to...
