Every cook has a method for roasted chicken–and just about every cook will tell you what a simple yet important recipe it is. Roast chicken is almost never bad, but it can be truly incredible if you do it right. There are a lot of great ways to make it. My method is a combination of a few key tips from some of my favorite roast chicken recipes, (namely Zuni Cafe’s and Mad Hungry’s) plus a lot of practice roasting of chickens over the years. While the roasting method is basically always the same, you can finish the dish a number of ways. Here, I’ve made a simple tomato pan sauce, creating a nice summer-into-fall kind of dinner. Continue reading
As I mentioned, I was in Sicily on vacation for the better part of August. My husband’s parents live there, and have a great five-unit place right across from the beach on the Southeastern coast. We had our own little apartment with a full kitchen and a washing machine (unfortunately, dryers are rare!), so I was able to cook a lot, and made a lot of Sicilian dishes while I was there. My mother-in-law stocked our fridge before we arrived–so I had all the ingredients to make classic caponata. (This cracked me up, since many of the ingredients–like salted capers–would almost surely require a special trip to the market in the US, but here, they’re staples. That’s how you know you’re cooking the right things while abroad!) Continue reading
When garnishing grilled hot dogs and sausage ketchup and mustard might do the trick. But the markets are positively bursting with peppers right now–why not try a few varieties in this simple sauteed dish? Continue reading
Here’s another recipe from a recent project I did. These juicy lamb burgers are filled with feta cheese and flavored with red onion and herbs. If you make them, don’t skip the spicy cucumber relish. It adds a cooling crunch to the burgers, along with a pleasant dose of heat. If you’re not a lamb fan, these would be just as delicious made with beef.
Image courtesy of iVillage