White beans dressed with little more than fresh herbs and good olive oil reminds me of meals I’ve enjoyed in Tuscany, the South of France, and the Greek islands. Here, the gremolata-style dressing is inspired by the Italian version made with garlic, citrus rind, and parsley. My variation uses a combination of preserved lemons, black garlic, and cilantro. The black garlic can be replaced with pitted salted olives—not the same, but it does have that “grounding” umami flavor.
Herby salsas are much loved in Catalan cooking, so, inspired by a recent trip to Barcelona, I’ve embellished this chicken and these rich, stock-cooked potatoes with a vibrant nutty number.
There are few things in life more welcoming than the scent of a roast chicken –
it has to be the ultimate comfort food, the sort of dish that brings people together around the kitchen table. This recipe for pot-roast chicken is good-mood food, and good-mood cooking, too. You just throw everything in the pot and let it roast away merrily. A wonderfully simple way to honour a whole bird.
Quick and easy traybakes are the way forward. I love the ease of throwing a load of ingredients into a roasting tin and just popping it in the oven, especially when the results are really good and make you think you want to do this again. Happy days.
This is a dish from a farm in the Dordogne, where the walnuts are sweet, fat, and buttery tasting, and they make a perfect complement to poultry. This is the kind of dish that you settle down to with comfort and anticipation, because it’s got all the right elements, from cloves of garlic bursting with their sweet flavor to the golden chicken and walnuts and the tang of lemon that lifts the dish out of the ordinary. Serve this with a lovely Chardonnay.
Kati rolls began, the story goes, on the streets of Calcutta (now known as Kolkata), where Kahaani takes place. Meat kebabs were wrapped in flatbread and sold as an easy, portable meal. Kati means “stick” and refers to the skewer on which the kebabs were cooked. Since then, kati rolls have evolved beyond kebabs to encompass hand-held wraps with any number of fillings - India’s version of the burrito.
ALSO CALLED A “BOG” in parts of the South, chicken and rice was a stand-alone meal at my house. Nowadays, I like to serve it with a bright salad of Romaine, thinly sliced celery, herbs like parsley and chives, and a mustard vinaigrette. Mom is fine with it.
You’ve likely seen dozens of roast chicken recipes that promise perfectly browned, crispy skin. I honestly don’t see what all the fuss over crispy skin is about: When your goal is crispy chicken skin, you usually sacrifice the moisture of the meat inside. Plus, once the bird is rested and carved, most of that crispy skin will get soggy with the steam and juices that are released. Instead, I use my favorite method for roasting a chicken, adapted from Jean-Georges Vongerichten’s, in which he bakes the bird in a roasting pan filled with chunks of potatoes (a recipe he calls Potatoes That Taste Better than the Chicken). Instead of a roasting pan, I use a Dutch oven, which helps keep the bird extra moist. As the chicken cooks, its juices and fat get absorbed by the vegetables, making some of the best roasted carrots and potatoes you’ve ever tasted.
This easy sheet-pan dinner exudes exotic aromas and makes an exciting colorful presentation. It smells like the butter chicken I get from my favorite Indian restaurant. As it roasts, the sauce sets up on the chicken, giving you a thick, crunchy-on-the-edges, chewy-moist-in-the-middle texture — amazing.
A handy, helpful, and always-delicious roast chicken is a weeknight meal time-saver. I make two at a time on a weekend, so I have one for midweek recipes. And if you don’t cook on the weekend, those grocery store rotisserie chickens are perfect for making a quick dinner.