About Kristine Kidd

Kristine Kidd has been interested in everything about food since she was six years old and her grandmother taught her to make brown sugar thumbprint cookies that the two of them dubbed “Grandmother Cookies.” This eventually led her to Bon Appétit, where she was the food editor for 20 years. Kidd has been a judge for the Julia Child Cookbook Awards and is the author of five cookbooks, including Williams-Sonoma’s Weeknight Fresh & Fast. @KristineKidd

A deep roasting pan filled with roast chicken and vegetables

Moroccan-Spiced Roast Chicken

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.

Two pieces of grilled lemongrass chicken on top of rice with scallion garnish on a blue plate.

Grilled Lemongrass Chicken

A make-at-home riff on the grilled chicken you may have experienced at Vietnamese restaurants. An astoundingly quick marinade infuses the chicken with flavor in no time.