Food & Drink
by Rona Boyer
There is nothing better for a spring or summer meal outdoors than good old Southern Fried Chicken. But the classic, or "Kentucky," type is often too greasy for my taste and my health, so when I first saw this recipe years ago, I tried it right away. Many Maryland families have their own heirloom versions of the recipe for this dish, but in all of them, rather than being cooked in several inches of oil or shortening, the chicken is pan-fried to a golden color and then baked in the oven. Milk or cream is added to the pan juices to create a white cream gravy. The great French chef and restauranteur Escoffier himself had a recipe for "Chicken à la Maryland" in his landmark cookbook Ma Cuisine. Breading recipes vary in use of egg or buttermilk and the different seasoning of the flour, but the basic recipe is the following:
by Rona Boyer
I imagine one of the most wonderful things about Mother's Day would be being pampered and served food that your family makes for you (on the one condition that they clean the kitchen up after themselves). Of course, this is a fantasy of mine, but it may someday happen—I still have a few Mother's Days left in me. In case your family is more ambitious than mine, here is a brunch menu of two lovely recipes easy enough for a culinarily challenged husband and children to master.