Hey y’all, sorry I’ve been away from the blog for a while — it’s certainly not for lack of cooking.
The past couple of weeks have been a blur, as I’ve been writing recipes for my Food 101 column for The Orange County Register and working on the Register’s latest video shoot for our O.C. Chefs at Home cooking series.
(As some of you know, my “real job” is Automotive Editor for the Register.)
I’ll have another recipe posting here next week, but in the meantime I invite you to try my latest from the Food 101 series: Pan-roasted chicken.
The recipe involves a little more technique, but the results are so worth it. The recipe can be made in about half an hour, uses only one pan, and in addition to some of the most amazing chicken you’ve had, you’ll also learn how to make a wine-butter reduction sauce. Need I say more?