Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Author: Claire Saffitz
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.
Author: Chris Morocco