Judy Rodgers
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Warm chicken and migas salad
This is very much inspired by the wood-roast chicken and bread salad at Zuni Café in San Francisco. When I first ate there, its then chef the late Judy Rodgers hadn’t yet written a cookbook, so I had to guess how to make it when I got home. I use Spanish migas – chunky bits of bread that are soaked in milk and then fried – as they have a great texture, both crisp and soft.
Paige Spiranac back on the golf course working on her swing, Elizabeth Hurley in a birthday bikini & more meat
Welcome to day two of my relief appearance this week. For those who missed it yesterday, Joe is on a business trip. He'll be back on Friday, and I'm sure he'll have plenty of content to share from his travels.