I use the same technique for broiling a chicken as I do for roasting it whole. I make a tasty mix of shallots, garlic, lemon rind, and herbs moistened with olive oil and rub that under the skin of the chicken at least an hour before cooking. The advantage of broiling is that it’s quicker, particularly if you do the preliminary under-the-skin stuffing in the morning. Then, when you get home, you have only to put the accompanying vegetables on a baking tray along with the chicken and you’ll have a full dinner ready in 30 minutes with lots of good left-over chicken to play with during the week. You can, of course, just get half a chicken (leg/thigh/breast piece) and have only a little left over, but I find the birds for roasting are apt to be plumper and more flavorful, particularly if you get an organic, decently raised chicken. And I like to have the gizzards, neck, and backbone for stock, and the liver for my own treat (see page 100).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.