Celebrate the bounty of winter with an intimate get-together
By Michael Mettler / Photos by Steve Lenz [more]
Brined Roasted Chicken with White Wine Jus
Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is four hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed root vegetables.
Recipes by Michael Mettler / Photos by Steve Lenz [more]
By Michael Mettler / Photos by Steve Lenz
“Canning is the new cupcake!” exclaims the woman next to me.
Our conversation meanders here after a friendly arm-wrestling match to determine who would get the last lamb slider (featuring house-made pickled red onions) of the cocktail hour, a not-so-brief history of flamenco (with dance lessons, of course) by host Julia Russell, and a lively debate about the ethics of foie gras. We’re definitely having fun. [more]