I was fortunate enough to have another image make the pages of Photo District News this month. Chef Steven Satterfield was kind enough to sit in for a portrait in front of his beloved Lodge Cast Iron ...Read More
Ingredients 1 large egg 1 cup mayonnaise 1 teaspoon Dijon mustard 1 1/2 teaspoons Worcestershire sauce Juice of 1/2 lemon 1 teaspoon Old Bay seasoning (plus more for sprinkling) Kosher salt to taste 1...Read More
Ingredients 4 cups cooked acini di pepe pasta (or other small pasta such as fregola, Israeli couscous, or orzo). 1 cup finely shredded red cabbage 2 carrots, peeled and cut in small dice (about 1 cup)...Read More
Ingredients/equipment 1 quart-size mason jar with a screw-top lid 12 ounces fresh salmon Kosher salt and black pepper to taste 2 tablespoons unsalted butter ½ cup dry white wine 1 ½ tablespoon fresh...Read More