Writing honestly about home cooking involves striking a difficult balance between presenting the reality of our home life and presenting dishes that people will actually want to read about and, we hope, make for themselves. We don’t want you to think that every meal we eat has been planned, prepped, fussed over, and arranged just so before it’s photographed and eaten. With a toddler and a kindergartener, it’s just not possible for us to put that much time into our everyday meals. However, we think about our readers too, and we assume you don’t want to read about spaghetti night four times a month, however real that would be.
So when we make a quick stand-by dish that’s both easy enough for a weeknight and seriously tasty, we’re excited to post about it. Which is to say, we’re glad to be able to share this skillet chicken with you. [Read more…]
I hadn’t meant to take such a long break from posting, but sometimes stuff happens. (Stuff is my kid-friendly version of a certain cuss. I have also been known to say “fudgesicles” in public, and though that can be embarrassing, it’s not as bad as Brian’s use of Yosemite Sam cuss words like “goldangit” and “consarn it.”) OK, so now that I’ve kicked off this important post with a digression about swear words, we have some serious stuff to talk about.
Tagines (and I mean the cooking vessel here, not the dish made therein) are the kind of cookware you come across in the store or on a friend’s wedding registry and you picture yourself hosting a dinner party and setting a steaming stew in the tagine base in the center of your table and one of your friends asks “What’s that?”