Pork Scaloppine have become a standard in my kitchen. Here they're finished "alla primavera" with herbs and white wine
For twenty years, fully half the time that Savannah, Georgia, was my home, aside from writing cookbooks and traveling to promote them, I also wrote a cooking column for the daily paper. The challenge at the beginning was adjusting to tight deadlines and keeping the copy short and to the point. But that was nothing to the challenge that came a few years in: coming up with fresh ideas and recipes that had not already been done to death. That was especially challenging during the winter holiday season and beginning of a new year.
And then, as if that wasn't enough, I took on running the avocational cooking school of a local kitchenware store. The busiest time there was also the winter holiday season Read More