PHOTO: Chris Court; "This simple meal is all about balance, and people are always impressed by how delicious it is," Pomeroy writes of her Porcini Braised Chicken Thighs.

Laura Brehaut, Postmedia News
Originally published on February 1, 2017; National Post

Is it seasoned correctly? Could it use something else? Is it good enough? Improving your skills in the kitchen comes down to asking questions, chef Naomi Pomeroy says. The more questions you ask yourself, and the more people you ask for feedback, the better your cooking will become.

PUBLISHED IN PRINT:
National Post: February 2, 2017; page B3 (all editions but Toronto)
Vancouver Sun: February 22, 2017; page C1 / Front
Calgary Herald: February 22, 2017; page C1 / Front
Edmonton Journal: February 22, 2017; page C1 / Front
Saskatoon StarPhoenix: February 22, 2017; page C1 / Front
Regina Leader-Post: February 22, 2017; page C1 / Front
Ottawa Citizen: February 22, 2017; page C1 / Front
Windsor Star: February 22, 2017; page C1 / Front
Montreal Gazette: February 22, 2017; page C1 / Front
Northumberland Today: March 2, 2017; page C7