The Raging Skillet isn’t like other food writing. There are no pictures. Chef Rossi doesn’t bother with the finer points of locally sourced organic vegetables. The recipes rely on her own systems of measurement: a dollop, a shake, a shot, a coffee cup. She believes dishes will work out, even without weighing ingredients to the gram or composing the perfect image (and appropriate filter) for Instagram. The only weddings Rossi writes about are ones she caters. When she writes about cooking, it’s to describe flipping thousands of burgers or deboning a hundred pounds of salmon. Her patience is thin, her work ethic tough. READ MORE…