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!
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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. -
A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top. -
Tomatoes, beets and peaches at their peak, together on one platter. Salt, oil, herbs, and nature does the rest. -
Attention salmon lovers!! Did you know that 95 percent of… View Article -
Somehow the sourdough mojo took hold of me. I wasn’t… View Article
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!