Article Under Review

His fried thighs, brined in chamomile tea, would be the highlight of a deconstructed Sunday supper platter filled with biscuits, hen salad, sunchoke sizzling sauce as well as a ramekin of gravy for dipping. He’s bought plenty of oysters, way too, served raw, around charred bread with scallion butter or dressed in sauces like French curry. In case