I’ve discovered that poultry really is juicier and more flavorful when it is brined. But the amazing thing is that when you add spices to the brine, the chicken picks up the flavors. I threw in a couple tablespoons of a special hot chimayo chile powder bought on a whim. Not only did the rich chile flavor come through, but the chicken also had just a pleasant hint of hotness. Convection roasting adds another measure of juiciness to the chicken, sealing in the juices. Sometimes I scrub a couple of baking potatoes, rub them with olive oil, and place them in the oven to roast right along with the chicken.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.