We will be having dinner at L'Oustau de Baumaniere in July. When we were there many years ago, it was Autumn and we dined indoors. I am wondering if it is preferred to dine outside on the terrace in the summer? Thoughts?
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.
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.