I’ve just returned from visiting friends in the French countryside where we cooked together, improvising dinner from whatever looked promising at the market that day. This is my absolute favorite way to cook: in convivial company, riffing with what the season has offered, exchanging inspiration and knowledge as we go. Back in my own kitchen,…
When I called the chef and pitmaster Rodney Scott first thing in the morning for an interview, he asked if he could put me on hold: He was taking coffee to the crew at one of his restaurants, Rodney Scott’s Whole Hog BBQ, in Charleston, S.C. Giving back, saying thank you with gestures like this,…
I am not one for spring cleaning, but I am one for spring cooking, throwing open the windows and airing out those stewy winter cooking habits. Whether I’m loading a skillet with everything green (like this herb-laden chicken dinner) or cranking up the grill on the first 60-degree day (hello, flank steak), I’m breezily banishing…
