No surprise, food quickly became a centerpiece of our collective response to the epic flooding that began here in the greater Baton Rouge area on August 12. Chefs and home cooks in a position to help sprang into action, furiously preparing meals for family, friends and strangers who were leveled by a weather event that seemed to have come out of nowhere. In those first few days of the catastrophe, with many roads closed, businesses shuttered, and homes swallowed up by water, restaurateurs who didn’t flood cooked thousands of meals they brought to shelters and to affected neighborhoods. There was no great plan — just urgent, heartfelt action. Continue Reading…
What a word.
It’s fun to say, and even more fun to pull off.
This classic technique of deboning and flattening a chicken is honestly one of the easiest and fastest ways to create a juicy bird, and it’s done in a fraction of the time it would take you to roast one in the traditional manner. Best yet, because you’re able to expose most of the skin during roasting, you end up with lots of golden brown crispy goodness.
All you have to do is remove the backbone.