January 2009
By Beth Dooley
This half bird fried in a cast-iron pan is a dazzling duo of succulent white and tender dark meat in a crisp, seasoned crust.
Photo by James Erickson
Move over crab, our state’s prized fish packs this crisp moist cake served with lemony tartar sauce and baby greens.
Braised in dark, heady beer, the thick strips of meat melt from the bone into an unctuous sauce. This is one serious winter dish.