NYT Cooking: You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it. Rodgers’s technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. It’s simple%...
Here, Sam Sifton has replaced the packaged mixes in the traditional Mississippi Roast recipe. It is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. (Photo: Melina Hammer for The New York Times)
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. (Photo: Melina Hammer for The New York Times)
A paleo California Steak Salad filled with grilled onions, arugula, avocado, asparagus, charred Steak and covered in zesty Chimichurri Dressing. Fresh, light, high in protein and freakin delicious! You need this! | joyfulhealthyeats.com #glutenfree #paleo
NYT Cooking: In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children)
Crispy Mustard-Roasted Chicken by Barefoot Contessa Ina Garten - Whole family loved it!!! I even forgot to salt and pepper before and it was flavorful. Nice crunchy texture even though it's baked. I used Chardonnay and chicken breast only. Barefoot contessa's Foolproof cookbook.
NYT Cooking: The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it