I just got a new Lodge Cast Iron griddle and after a few uses it smokes like crazy. I have wiped it off a lot, but it still smokes. What did I do wrong?!
I have in my fridge 1 pound of halibut cheeks that I need to cook; what can I do with them beyond the obvious of grilling or saute?
After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it's balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto.