Tag Archives | Spring 2013 Recipes

tradHeating

BREAKFAST IN A SKILLET

Photos by Jennifer Davick The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp. […]

Continue Reading
tradHeating2

PUFFED CHICKEN POT PIES

Photo by Jennifer Davick Putting this classic comfort food in miniature skillets raises it to a level fit for company. Make sure the filling is hot and the pastry is cold when it goes in the oven. ¾ pound carrots 2 celery ribs 1 yellow onion 2 tablespoons extra-virgin olive oil 1 teaspoon freshly ground […]

Continue Reading