This is a classic Provençal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further.
This is the best method I know for making perfect roast chicken. Even novice cooks find it foolproof. By some mysterious chemistry (the discovery of Marcella Hazan) roasting a chicken with a lemon in its cavity guarantees exceptionally crisp skin, very moist flavorful flesh and abundant pan juices, with no added fat: in short everything one could ask of a roast chicken but which ordinarily achieved by slathering the bird with butter.
We're big fans of chicken thighs because they're very tasty and easy to prepare, and they have just enough fat to stay moist on the grill. This is a deliciously sweet, sticky, old-school treatment most often used with wings, but we like it even better with thighs. These are not only great hot off the grill, but when they're cold, too, making them perfect for picnics.
This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six.
How many times have I made roast chicken over the years? Thousands.
Smoked chicken, served warm or cold, alongside sweet barbecue pit beans and the melon salad, is refreshing for any picnic, in your backyard or at the beach.
This rich soup is healthy, vegan and quick to prepare.
Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.