
Gail Simmons
Articles
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2 months ago |
americanweekender.substack.com | Amy Cavanaugh |Mike Thelin |Brad Thomas Parsons |Gail Simmons
Welcome to the weekend! Here’s what you’ll find in this week’s newsletter:Cover Story: At Buffalo’s Southern Junction, a pitmaster draws on his Indian background to add unexpected flavors to classic Texas barbecue. February’s Featured Field Guide: Ready to plan your trip to Buffalo? This month’s featured Field Guide is a two-day itinerary to the city that includes breakfast, lunch, dinner, drinks, and more.
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Nov 7, 2024 |
today.com | Gail Simmons
RecipesChef notesYears ago, my husband and I traveled through Tuscany. One day in Siena, when we found ourselves in the middle of a serious downpour without proper rain gear or coverage, we ducked into a tiny enoteca to wait out the storm and decided to have lunch. Among an impressive array of wine offerings was a short menu that included ribollita, a traditional bean and vegetable soup fortified with leftover bread scraps.
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Oct 2, 2024 |
today.com | Gail Simmons
Chef notesI am always making some version of this recipe because it’s so versatile. I love the reveal moment of an upside down cake, and the caramel topping is so delicious and fun. Swap option: You can swap all the fruit and spices this recipe calls for with your favorite combinations, but for Rosh Hashanah, we eat apples and honey. Special kitchen equipment required: 10-inch cast iron skillet
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Oct 2, 2024 |
today.com | Gail Simmons
RecipesChef notesThis dish has everything I need all in one pot. It’s easy, it’s got great acidity from the apple cider, and I love how the apples, potatoes, onions and kale complement the chicken. It feels like there’s so much more dimension in this meal than what you get from simply roasting a chicken and it’s both savory and seasonal. Technique tip: Make sure to get the skin really brown on the chicken.
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Jun 20, 2024 |
theguardian.com | Gail Simmons
In summer I like to give seasonal fruits and vegetables the moment they deserve, cooking them as little as possible. Except, of course, when given the chance to grill outdoors. I am not a cook who believes in scorching food with the hardest sear or deepest grill marks, but I cannot resist a hint of the intoxicating flavour ingredients take on when they are just kissed by flames.
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