Category Archives: What’s for supper?

For a Crowd, Do Dijon Chicken

Chicken is such easy going stuff, amenable to all kinds of flavors, and manner of preparation whether stove top, oven, or grill. Most modern people don’t have to catch chickens, murder, pluck, and eviscerate them, and besides all that, we can buy vast quantities of all our favorite parts: breasts, thighs, legs, or wings. Little […]

Pork Chops and Apples from Brownie

Brownie Schrumpf’s “Brownie’s Kitchen” filled this space for close to forty years. This month marks my tenth, something I barely can believe. When I took this job on in April 2006, fellow-food writer Allene White gleefully taunted me about weekly deadlines, and I have to say, it is true—you cannot conceive how quickly a week […]