Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers. It certainly is at our house. Unfortunately, one of the downsides of writing a blog like this is that I virtually never make the same dish twice. This doesn’t really present a problem as the world is full of wonderful things to cook and wonderful ways to cook them. But it does mean that old favorites like the two hashes, once they are ready for their appearance on Chewing the Fat, seldom, if ever, appear on our table again. So when I came across Saveur magazine’s new take recipe on the dish, I was delighted.
Lillet - A tasting of Lillet, a French aperitif made from oranges, wine and roots, near Bordeaux.
2 days ago