This brine is wonderful with a pork shoulder or racks of lamb. We would brine the shoulder for forty-eight hours and the lamb racks for twenty-four. Whole chickens would also be great after twenty-four hours in the brine and a few hours on a rack to dry. You could even follow the Roast Chicken (page 218) procedure to finish them and have a meal to remember. For root vegetables like parsnips or celeriac, we peel them, cut them into bite-size pieces, brine them for a couple of hours, pat dry, and then roast or sauté them. The honey helps amplify their natural sweetness while the mustard provides a great contrasting kick of acid and spice. They are wonderful alongside salmon or any other full-flavored fish.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?