Pan-roasted chicken thighs with pan sauce
This is the dish I teach first, because it teaches everything.
Recipes
Written the way a kitchen writes them.
Few ingredients, exact temperatures, and the one note that stops the dish from going wrong. New recipes about twice a month.
Pan-roasted chicken thighs with shallot and white wine pan sauce
Crisp skin, a four-minute sauce from what's stuck to the pan, and a technique that transfers to pork, steak, and fish. Practice it before class, or come and let me watch your pan.
Free guide
The ten tools I'd buy before any gadget.
A short, opinionated guide to outfitting a home kitchen the way a cook would: what to spend on, what to skip, and the one pan that does most of the work. You'll also hear from me when a class opens, about once a week at most.
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