This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season, then you’ll make it after new potato season, too; I promise.
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one of those culinary party tricks that I pull out whenever I want to seem impressively elegant without actually doing much work. Here it is with a golden spatchcocked chicken. This is company-worthy, weeknight easy, and exceedingly pretty if you use a combination of red and green grapes.
This is a gem of an idea from Suzie Middleton, author of the cookbook Fresh from the Farm. She presses the corn kernels with a fork to release their flavorful milk, then uses the dressing on grilled roasted fingerling potatoes, fish tacos, sliced tomatoes, and grilled shrimp. I love corn and bacon so I’d crumble some […]
Say “vinegar chicken” to someone who knows how good this dish can be, and the air starts to sizzle, usually followed by, sigh, “Oh, how I love that dish!” Now you can make one of the best versions of it, thanks to Roy Ip. Ip is chef and co-owner of the Branford, Ct., French bistro, […]