I saw on the food network how some culinary schools have a restaurant open to the public so that students can practice and serve nice dinners at pretty good prices. Is there anywhere in Seattle (like the Art Insitute) that has this?
All hail the ripe summer tomato, potentially a perfect food. Here, the inside of the tomato is the star: the juicy sweet-tart pulp adorns garlic-rubbed, toasted ciabatta, proving that simple food doesn’t mean boring.
Two spice rack staples—cinnamon and nutmeg—give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.