Thanks for these tips, Melina. Very helpful. I'm assuming you prefer cast iron for your chicken roasting? I may be biased, but I find cast iron to be superior for such uses. Thanks for the recipe links, though the one seems at NYT paid--I am sure Sam Sifton's recipe is great, but I am not paying for that access these days.
Here's hoping your Sat class went well! I am reading and very much appreciating your Stories cookbook--it resonates for certain. --Alan
Thanks for these tips, Melina. Very helpful. I'm assuming you prefer cast iron for your chicken roasting? I may be biased, but I find cast iron to be superior for such uses. Thanks for the recipe links, though the one seems at NYT paid--I am sure Sam Sifton's recipe is great, but I am not paying for that access these days.
Here's hoping your Sat class went well! I am reading and very much appreciating your Stories cookbook--it resonates for certain. --Alan
I definitely prefer cast iron. It really is the best conductor of heat! Here is a gift link to that NYT recipe - https://cooking.nytimes.com/recipes/1017420-spiedies?unlocked_article_code=1.YE4.hAki.czms2dvYRobz&smid=share-url
Thanks for the kind words regarding my cookbook. Yay to our kinship in what the recipes and ethos share!
That’s very kind of you, thank you! And yes, your cookbook is marvelously warm and welcoming. And it seems we both know Heidi Robb! She’s a delight.