In her debut cookbook, Taste & Technique, self-taught chef Naomi Pomeroy shows home cooks how to up their game in the kitchen. Her recipes are easy enough for weeknights but also special enough for your next dinner party.
Deploy powerful flavors.
A combination of chicken stock, sherry and umami-rich fish sauce becomes a potent braising liquid.
- Hearty Braised Chicken Legs
- Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries
- Spice-Braised Chicken Legs with Red Wine and Tomato
Look for a natural sea salt with small crystals--it coats food more evenly.