Brined, salted, chilled, roasted, and pampered, this hen makes weeknight dinner as well as weekend entertaining a feat of ease.
Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
Thankfully for those of us seeking to satiate our craving for obscenely indulgent Canadian poutine, it’s no longer a little-known entity.
We wish we always had a stash of this chicken soup recipe in the fridge to take to lunch as a soothing respite in the day.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
“Simple.” “Perfect.” “The moistest chicken with the crispest skin we’ve ever had.” That’s what folks are saying about this recipe.
Easy. Elegant. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.
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