The Chefs in the Scholarly Kitchen constantly experiment with dishes, mixing flavorings and ingredients in an attempt to keep our patrons satisfied and interested. Often, we limit ourselves to our favorite regional cuisines, but we’re all adventurous, and boundaries are stretched. All too often, our culinary experiments provide a refreshing but transitory burst of flavor. Occasionally, a recipe that requires long hours of preparation (marinating, salting, slow-cooking) turns out to be less satisfying than a hastily assembled grilled cheese sandwich.
Not everything works as anticipated. But some offerings really stick to your ribs.
This month, I’ll be selecting a post every week from our 1,000-post archive. It will be a post that the Chefs and I agree has long-term appeal, bears repeated readings, and has shaped thinking over time. It will be offered with a little editorial comment if warranted, but will be offered up mainly to let you savor a favorite dish again, to reflect on how it or you have changed, and to experience once more the most successful results from the Kitchen.
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