Southern cooking
|
|
ct-ct-food-best-cookbooks004.jpg-20121217
( Bill Hogan/Chicago Tribune ) "I roast an extra hen for every few people," Nathalie Dupree writes in her latest book, "Mastering the Art of Southern Cooking," co-authored with Cynthia Graubart, "and then cut the extras in quarters, available for second (or third!) helpings." |
E-mail
Twitter
Facebook
StumbleUpon
Currently there are no comments. Be the first to comment!