As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.
Watch This Episode Online
In This Episode
From the Blog
Driving to the beach for vacation not only offers the opportunity for good food at your final destination but also along the way. With that in mind, we offer three tasty destinations no matte…Read More