Barbecue chicken is an American classic of summertime cooking. Perfectly done, the meat is moist and without pink inside, the skin lightly charred and crispy outside, and succulent from top to bottom. That takes some (easy) fussing over as the pieces are turned often to allow charring and prevent scorching. For the sauce, he used … Continue reading Romancing Summer: All-American Homemade BBQ Sauce for Chicken, etc.
In 1838, a vinegar-based condiment sauce tempered with molasses, soy sauce, and an eccentric amalgam of other global flavors appeared on the market: Lea & Perrins Worcestershire Sauce. The blend was inspired by a customer recently returned from India who requested the Lea and Perrins pharmacy in his native Worcester in Britain to duplicate the … Continue reading Worcestershire Sauce Visited
Today’s post has a Catalan theme because my son, Jenan Wise, has taken up residence in Barcelona, Spain, to use it as a launch pad for traveling around and seeing the world from the European perspective while he continues to work with his startup company via the internet. He is a computer scientist with a … Continue reading Thinking on Catalonia, Exploring Barcelona, and a Recipe for Zarzuela
About the figs part: I have a bountiful tree of them in my backyard. It provides me fruit aplenty, enough for grilling fresh, drying for later, and making fig marmalade. I especially like the marmalade use because it can be stored in the frig and remain “fresh” for months. About the Newton part. This name … Continue reading Figs and Newtons
The glory of citrus, besides its heady, alluring fragrance and many, many kitchen uses, is that it shows up in winter, just when a burst of something fresh and aromatic is needed to dispel the gloominess of an overcast day. That’s when I catch a break in the weather to forage, in an urban way, … Continue reading Gleaning Citrus, with Two Recipes