Food & Drink

Food & Drink

For a silkier salmon, turn down the heat

Usually, I am a high-heat roaster. No matter what protein or vegetable is destined for the oven, I turn the knob upward of 400 degrees, and wing it from there. The more caramelization I’m after, the higher the heat I set it to, with the exact temperature depending on the size of the pieces and my patience for cooking them.

Food & Drink

Turn a rotisserie chicken into 2 taco dinners for 6 people

I don’t need to spend much time examining why you should pick up a rotisserie chicken at the grocery store, do I? Obviously, it’s faster than roasting a chicken at home. It’s also a shockingly good deal. For what’s often cheaper than a whole raw chicken in the meat department, you can nab one that’s spent an hour spinning lazily in front of a wall of flames, basting in chicken fat and working on its gorgeously golden brown exterior. (As for why it’s so cheap, Time suggests it’s used as a loss leader for grocery stores to tempt you to buy more expensive items.)

Food & Drink

Start the day right with pancake breakfast for family, friends

Breakfast factors in all our weekend plans. We happily travel for a great skillet of spicy eggs, tower of golden pancakes, platter of inventive French toast. I have my favorite spots all over the country from Jack’s Wife Freda in New York to Biscuit Love in Nashville to Sqirl in Los Angeles and Milktooth in Indianapolis.

Food & Drink

The crispiest, crunchiest pork chops

Neighborhood restaurants occupy a very special place in my heart. These spots are not on any “hot” lists, the staff members are pleasant but generally indifferent to your presence, and the menus almost never change.

Food & Drink

Miso, maple make a good match with salmon

I cook a lot of chicken, beans and fish on weeknights, for the same reasons a lot of busy people do: They’re fast and rich in protein. The challenge is transforming these humble yet mighty ingredients into something not at all boring, week after week. That’s when my pantry comes into play. A few boldly flavored staples, combined in the right way, have the power to change everything.

Food & Drink

A Valentine’s Day shellfish feast when you want to make a fuss without making a fuss

The last place you’ll catch my wife and me on Valentine’s Day is dining at a restaurant. Since I’m a food writer, I eat out nearly every day, and few calendar dates strike me with more fear than Feb. 14. See, Valentine’s Day is one of a handful of occasions when everyone else decides that they have to go out too. Good reservation times vanish. Service becomes harried. Count in the cost of scheduling a baby sitter, and we might as well walk around with our credit card number plastered onto our foreheads.

Food & Drink

The wonder of a one-pot pasta is the deep flavor and allure

It’s 7 p.m., and dinner is on the table: a large, one-dish centerpiece for everyone to dig into. We call it a “one-pot wonder” for a good reason, and that is its incredible ability to connect ingredients and humans alike. Centuries of cooking in underground pits or stone-built hearths have shaped our instincts to both get together and throw it all together.

Food & Drink

The egg salad sandwich that became a star

The basic egg salad sandwich has iterations all around the world, but it’s generally built from a jumble of cooked, chopped eggs, seasoned and bound with mayonnaise. Freshly made, it’s delicious, and it doesn’t need to be pretty. In fact, it seldom is.

Which is better tasting, pork skins or chicken skins?

Kathleen Purvis takes us to two Charlotte restaurants, Sweet Lew's BBQ and Loft & Cellar, for a face-off between pork and chicken skins.