Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.
It was a glorious, balmy summer night when I was settled in with an oscillating fan making a breeze while I stretched out watching a documentary. I can’t tell you for the life of me why I didn’t just ...
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.