Check out the February issue of Glamour Magazine for a delicious guy-friendly app: Bacon Wrapped Shrimp with Barbecue Sauce as well as other tips for feeding dudes!
More Posts
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Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie. -
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
February 28, 2011 at 8:10 pm
Hello! I admit, I’m not sure where to post this…I’m not a very good cook. I have bought your “Rustic Italian Kitchen” cookbook, and I love it. I have made various recipes that my family has enjoyed. My problem is that I don’t have a lot of experience with cast iron skillets/frying. I made PORK CHOPS WITH VINEGAR SAUCE and my family really liked it. The problem-I had a lot of smoke in the house while making this dish. I had the stovetop on high…If I turn the stove down from high, or turn it to between 7 and 8, would it make it less smokey? My inadequate skill with a cast iron frying pan is kind of embarassing. I would love more advice on this topic! Thank you!