Looking for a good teriyaki wing recipe. Had one years ago out of an old Junior League cookbook called "New York Entertains". But the book is in storage that I can't get to right now. Even though I'm officially bringing...
Continue reading »
It's been bothering me for years... if you ask 10 Japanese people what "piccata" is, you get the same answer: "a cutlet dipped in egg-parm mixture (or even, just beaten eggs), and sauteed/pan-fried". I don't know who made the first...
Continue reading »
