Newsletter
Subscribe at the bottom of this page for the Chic Eats roundup. It includes new and updated recipes along with a grab bag of unique content that was interesting enough to share around the dinner table.
Scratchpad
Like many cooks, I have countless recipes that come and go from the dinner table. I jot down just about everything that I make, but most of it never reaches Chic Eats before I squirrel off to the next thing. This assortment of dishes is a bit like life—always in a state of fiddling and flux.
"Scratchpad" will be the new series where I share relatively brief entries featuring some favorites from my trove of recipe scribbles. While I can't help turning posts into food novellas à la my Sourdough Focaccia and Sauerkraut, these will be more like recipe cards. Share your feedback in the comments or drop me an email.
I'm kicking things off with Charred Scallion Butter—a component that I've made several times and now have a steady supply of in the freezer.
The obvious challenge with this series is that brevity is not my strength when talking about food—and this post ended up being longer than expected. Baby steps.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.