Readers chime in with feedback on the Kitchen’s advice. Read a sampling!
From N.: I used your latke recepie last night. It rocked! MUCH better than what I tried to do last year.
From M.: The pinot reduction sauce was excellent…all in all [the pheasant] was baked perfectly…about 30 minutes. Added mashed sweet potatoes and steamed green beans with a little shallot and some shitake mushrooms. I will definitely will be making this again…
Thanks, guys! I appreciate it, and hope you keep coming back for more!
Don’t forget: if you’ve got cooking questions during this holiday season, be sure to ask them here. All questions receive a response!