TBT Recipe: Brian’s Mustard Chicken with Parsillade

TBT Recipe: Brian’s Mustard Chicken with Parsillade

I have been making this chicken dish for over 40 years. It was the first dinner I ever made for Suzi. That night ended well, so I recommend this dish heartily. We often try to add flavor to our protein with varying results. Marinades and rubs can either prove to be...
Lemon-Parsley Marinade

Lemon-Parsley Marinade

  Do you use marinades or rubs? Are you disappointed at the flavor results? I understand. That’s why I love Rubs: Over 100 Recipes for the Perfect Sauces, Marinades and Seasonings. Author John Whalen III is a meat guru and every page in this book proves...
Carote from Parma: Carrots with Onions, Sugar and Parsley

Carote from Parma: Carrots with Onions, Sugar and Parsley

You may not have noticed, but carrots are an endangered species. Oh, no, they are not going to disappear. But they are becoming the Rodney Dangerfield of vegetables. You doubt me? Okay, when was the last time you ordered carrots as a side dish at a restaurant? When...
Sauce Gribiche

Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having...
Suzen’s Triple Meat Meatloaf

Suzen’s Triple Meat Meatloaf

“Curly Parsley? What the hell did you buy curly? I only eat flat leaf!” I was in the other room but her voice can carry. I looked down at the shopping list. It said “parsley [flat] and celery.” I went into the kitchen to face the music. She was standing there, parsley...