Cooking under the weight of a preheated brick gives chicken, artichokes, and potatoes great texture. A little bit of prep work allows you to leave the rest to the heat of the skillet and the weight of the brick.
You can cook these potatoes peeled or with their skins on, and smash them in the skillet just the same way—you may need to press down a bit more firmly…
Chicken thighs, flattened under the weight of a hot brick, cook quickly and make a great lunch or dinner dish along with some potatoes browned in the same pan or…
Artichokes open up like flowers and become crisp at the edges but stay tender in the middle when pressed with a heavy brick. First you will need to trim them…
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