Succulent, tender, and aromatic, roast chicken is a dish that all cooks should have in their arsenal. There are many schools of thought on how to master the perfect roast chicken. My philosophy is the simpler the better. I don’t use a big roasting pan or rack, truss the bird, or change the oven temperature fifty times. As far as technique goes, I like to start roasting the chicken breast side down to protect it from drying out in the initial intense heat. Gravity also works on your side that way; all of the juices gather in the breast meat during the first half of cooking, keeping the meat really moist. Then I turn the bird over to finish cooking and brown the breast. Swiss Chard and Caramelized Onion Panade (page 183) makes a terrific side.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.