The moment my lovely friend Jenny told me about her Pan-Fried Chicken with Red Wine Linguine, I knew it was next up on my must-make list. It includes a few more pots and steps that my usual recipes (I try to stick to two pots, tops, because of the no-dishwasher/limited-space situation), but it's worth it.
This recipe is supposed to be only part of a bigger recipe involving baked chicken, but it is so unbelievably delicious that I insist you try eating it on its own one of these days...
At yesterday's lunch at the James Beard house (I know...I can't believe I was invited either) to celebrate the reissue of James Beard's American Cookery (an absolute elephant of a cookbook that includes recipes for everything under the sun, including squirrel and whole pig)...
This pumpkin bread with cream cheese frosting was the highlight of last weekend's Thanksgiving dinner(s). It's rich, moist, and can be tinkered with as you like (try adding raisins, walnuts, coconut...whatever floats your boat).
When it comes to Thanksgiving side dishes (and Thanksgiving generally), I am all about zero kerfuffle (I've always wanted to use that word). It's stressful enough having millions of relatives running around...you don't need to be tinkering with complicated seasonings and fussy sauces in the meantime.
