A lot of you have been asking about Mark Bittman's cornmeal-crusted chicken with soy-lime sauce that I mentioned in the "You Make it, You Own it" section of my book. That chapter, as most of you know, was all about the practically signed-in-blood rule of law in our kitchen, wherein if one person in the couple cooks something new and it's a keeper, then that person own's it -- i.e. it's his or her job to prepare this recipe from then on out, ad infinitum. Well a funny thing happened. So many of you wrote to me requesting the page number for the recipe in
That Chicken You're All Asking About
That Chicken You're All Asking About
That Chicken You're All Asking About
A lot of you have been asking about Mark Bittman's cornmeal-crusted chicken with soy-lime sauce that I mentioned in the "You Make it, You Own it" section of my book. That chapter, as most of you know, was all about the practically signed-in-blood rule of law in our kitchen, wherein if one person in the couple cooks something new and it's a keeper, then that person own's it -- i.e. it's his or her job to prepare this recipe from then on out, ad infinitum. Well a funny thing happened. So many of you wrote to me requesting the page number for the recipe in