Rotisserie chicken has a reputation, and I know every part of it. I also know when I need the shortcut, what to do with it once I get it home, and why I do not apologize for that anymore.
All posts tagged: kitchen Note
The Plate Between Us
In Atlanta, I made what I thought was just an appetizer — toasted bread, tomatoes, cheese, basil, lemon juice, and balsamic. Then we kept eating, the martinis stayed cold, and nothing else felt necessary.
The Lemon Peel in My Espresso
Around 2:00, the day starts to creep up on me. The morning coffee is gone, the AC is working hard, and that is usually when I make a doppio with a long strip of lemon peel and try to get my hands around the rest of the day.
What I Stop Doing When Summer Starts
Summer does not arrive in my kitchen on a specific date. It creeps in with thicker air, Florida fruit, and the moment I realize dinner has to make sense for the room I am standing in.
Sugar Isn’t Just Sweet
A chef’s take on what sugar does in baking, why reducing it can change everything, and the chocolate chip cookie that made the lesson clear.
Why I Still Put Black Pepper on Strawberries
A Chef’s essay about black pepper on strawberries, sweet heat, and why contrast makes fruit taste more like itself.
