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Hello, dear friends. We have been out on the road and not in the studio for these past weeks, but we are back and so relieved to be cooking in our own little kitchen again. Today’s lunch, poached spring chicken smothered in peas, favas and tiny fingerling potatoes, and local asparagus. We added whole garlic cloves to the simmering broth to soften and sweeten. We are eating the breast today—tomorrow, wonder what we’ll do with the rest of this tender bird. What will inspire us? Let us know what you think we should do.

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