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One of the great dishes of mid to late 20th-century American cooking is chicken divan, a layered gratin of broccoli, chicken breast and a velouté sauce enriched with cheese.
The Marco Island Woman’s Club recently kicked off the summer months with a hands-on cooking demonstration presented by Chef Laura Owen.
The Drama of Dinner: How to Fine-Dine at Home Saveur 12/21/2020 Anna Hirschorn © Maura McEvoy Former Saveur editor Kelly Alexander buys pure rock salt, used for stabilizing the wobbly half shells of clams or oysters, in the snow-and-ice-removal section of the hardware store. The cost of a 40-pound bag? About $7. You can probably picture the sort of menu that features Clams Casino, Crab Louie, and Steak Diane. It’s oversize, a single card-stock placard, handed to you with great flourish by a waiter wearing a white dress shirt and black bow tie. The background music is pi...