The best recipes are both simple and effective. The least amount of steps for the most amount of impact? That’s my idea of a good recipe.

This recipe is inspired by a recipe from Paul Kahan’s cookbook, Cooking for Good Times. Paul Kahan is the chef at The Publican in Chicago and I know his name well because when I was writing my cookbook Secrets of the Best Chefs, I did everything in my power to get him to cook with me. I remember calling his restaurant every day for a week only to be told that Chef Kahan was super busy and wouldn’t be able to do it. I was disappointed because his food always looked so good.