Roasted chicken is such a staple for many people that I wanted to provide a zippy recipe that would avoid the all-too-frequent pitfall of bland, dry results. Here, I’ve replaced the common rosemary-thyme rub with ginger, orange zest, and cinnamon, which are also appetite stimulants. Rubbing the spices under the skin, filling the cavity with more aromatics and orange juice, and then roasting the whole shebang makes for one moist, tasty bird! Drizzle with Moroccan Pesto (page 186) or add a dollop of Apricot Pear Chutney (page 175).
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.