What's old is new. Some of these recipes date back to the 1950's. It will be interesting adapting the recipes to current cooking methods and ingredient availability. Let the food history lesson begin!
Saturday, March 17, 2012
Pickled Chicken?
Maybe it's the name. It's probably the same as Chicken Adobo if I looked. I might make this one, but tweak it a bit based on the recipe for Vinegar Braised Chicken in the Food and Wine April 2012.
No comments:
Post a Comment