A recipe tweak

Wendy Blutstein, of Glenside, wrote that she enjoyed the story about the new blog, but had two suggestions:

"I thought it might be helpful to recommend to your daughter when she bakes that classic chicken, to forgo the melted butter and replace it with a little olive oil. And also to forgo all the salting of that chicken, both inside and out.  Maybe just a touch of salt to the outside.   Check out the website for Center for Science in the Public Interest, which also has a great nutrition/food magazine: http://www.cspinet.org/"


Thanks for the suggestions Wendy. I agree. I always use olive oil and should have made that adaptation of Ina's recipe. And Sally, easy on the salt!

Continue Reading