Remove the backbone from a whole bird and it will lie flat, instantly doubling the surface area—and the flavor and crisping potential. This easy technique is called spatchcocking or butterflying. I almost always do chicken like this now, and it’s also perfect for turkey and small birds like pheasants and guinea hens.
Dreamy, Crispy Roasted Potatoes
The secret to beautifully roasted potatoes is boiling the potatoes in water that has been laced with baking soda before roasting them, which gives them unbelievably fluffy interiors.
Don’t Throw Away the Turkey Carcass—It’s Tasty
From Alex Province : Put on a big pot of water, throw in the turkey carcass, and you’ll have the base for a fantastic “freezer” soup before you know it. That’s what Matt and I do every Thanksgiving night while cleaning up the kitchen. Here’s the formula… turkey carcass plus aromatic vegetables and simmering makes […]
Baked, Fresh Bluefish Can Be Terrific
Faith’s nephew Doug is an expert fish cooker, especially after his stint working at New York’s famed temple of seafood, Le Bernardin. Even bluefish, which can be oily, was fantastic the way Doug made it at home, often with breadcrumbs and mustard added before baking. The key, of course, is to buy very fresh bluefish, […]
Moroccan Chicken Salad with Pistachio-Crusted, Fried Goat Cheese
We found this recipe on Half Baked Harvest. The list of ingredients is pretty long, and it takes some time, but it’s well worth it.
This is a really good salad for a potluck. The fresh ingredients make this a perfect summer dish and it pairs well with so many grilled foods.