Confit means "slowly cooked in fat". This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful... we spread it on bread, toss with pasta or use as a finish on roasted veggies, meats and fish. Here's... Read More »
We use a "for spices and herbs only" coffee grinder to reap enough pepper for this recipe. SO easy and SO good... you'll only need 4 basic ingredients. Cacio e Pepe never gets old... enjoy!
8 ounces pasta, bucatini or spaghet... Read More »
In this recipe... we roast a Wagshal's Market "happy" chicken and then... for depth or flavor... we use the same roasting skillet with the drippings to make and bake our pot pie. Delicious!
1 4 lb. whole chicken roasted in ... Read More »
Just Simply…Cuisine recently launched Mise en Fridge, a platform to share tips and resources for prepping the kitchen. As part of this series, we’re reaching out to our friends and home cooks for their "mis en fridge" ideas.
JSC Contributor...... Read More »
For the Cauliflower...
1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of burning then cut into bite size pieces. Make ... Read More »