We are keen to have some lessons, especially for Japanese Food anywhere in the bay area would be fine or in our own home. Has anyone been to a great class, can recommend a teacher or point us in the right direction for lessons.
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.