The toastiness of porter + the sweetness of root vegetables + the spiciness of mustard = our type of braise.
About Kate McMillan
Kate McMillan is chef and owner of an eponymous catering company, an instructor at Tante Marie’s Cooking School in San Francisco, and the author of three cookbooks, including her most recent title, One Pot of the Day. She lives in San Francisco with her five-year-old twins Emily and Grace, who already enjoy helping in the kitchen—especially when it involves cupcake batter.
Braised Chicken with Tomatillos
Jan 03, 2013 by
Slightly tart and eminently easy, this tomatillo sauce makes ample to stash some in the fridge for later. Cook once, eat twice. Whew.
- Quick Glance
- 25 M
- 1 H
- 22
Puréed Celery Root Soup with Caramelized Apples
Oct 31, 2012 by
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
- Quick Glance
- 25 M
- 50 M
- 3