It’s all about reinventing the leftovers, creating new variations on the theme, so there are new flavors that make you look forward to the next meal. Last week, Carolina (the fantastic new Chef at the Children’s Storefront School), told me how much the kids loved the Honey Ginger Chicken she made, a take on her mother’s recipe. I had a fine Eberly’s organic chicken in the fridge so I tried it for myself. I threw in some butter, ginger, garlic, soy sauce, honey and mustard and made a lovely glaze. These days, my most favorite way to roast a chicken is butterflied. You just cut the backbone out and press to flatten slightly, breast side up. Read the rest of this entry »
