lame excuse–work and school–but it’s true. Moving past sauteing, pan-frying, deep-frying, and roasting, class is now focusing on braising. I loved roasting; the smell of lemony, herbed whole chickens and natural pan au jus for the gravy isn’t just for Thanksgiving dinners. And seriously, who knew roasting sweet potatoes could be so simple? It requires time, but a little patience never hurt.
Think about Fall and the glory of all these autumn vegetables like pumpkin, patty (...)
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