About Skye McAlpine

Skye McAlpine spends the majority of her time in Venice, where she writes, photographs and teaches cookery workshops. She is the author of A Table in Venice, which was hugely-well received and she contributes regularly to publications from around the world, including Food52, The Sunday Times, the Guardian, the Saturday Telegraph, Vanity Fair, Condé Nast Traveler and Corriere della Sera. Skye was shortlisted for the Jane Grigson Trust Award for new food writers in 2018. @skyemcalpine

A whole roast chicken with rosemary and potatoes on a wooden table with four plates and a tray of roasted plums beside it.

Roast Chicken with Rosemary and Potatoes

The charm of this roast chicken lies in its simplicity and its potatoes, which are imbued with drippings and meltingly tender yet impossibly crisp at the edges.

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A blue and white platter filled with couscous salad with fennel and almonds with a torn baguette and a couple of glasses of white wine beside it.

Couscous Salad with Fennel and Almonds

You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.

  • Quick Glance
  • 20 M
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