A restaurant critique ought to tell readers more than whether a dish looked good in a photograph. Was the food served at the right temperature? Did the seasoning support the main ingredient? Did service make people feel welcome? Was the bill clear, and would the experience be worth repeating at that price? Those questions will guide A Taste of Klone. We will identify the location and date of a visit when we publish a restaurant review; we will not describe a meal we did not eat.
For our first issue, the kitchen is closer to home. This skillet supper is built around pantry staples and flexible vegetables. It is an original home-cooking idea for a weeknight, with enough contrast between crisp edges, a bright finish, and a savory base to keep it from feeling flat. The critique starts with that balance: taste as you cook, and do not let extra salt do all the work.
RECIPE · Smoky chicken and sweet potato skillet (serves 4). Ingredients: 1 pound boneless chicken thighs, cut into bite-size pieces; 2 medium sweet potatoes, peeled and diced small; 1 bell pepper, sliced; 1 small onion, sliced; 2 tablespoons oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; salt and black pepper to taste; 1 lime; chopped parsley or cilantro, optional.