Recipe: Garlic-Lime Spatchcocked Chicken with a Honey-Soy Glaze

There’s nothing more comforting than a roast chicken. You salt the skin to crisp it up, you stuff it with some aromatics, and you set it in the oven for an hour or so. It’s probably the easiest prep you can do for the amount of deliciousness you get. My go-to roast chicken is all…

Recipe: Pomegranate-Rosé Pulled Pork

There’s nothing quite as versatile as pulled pork. Once a shoulder or butt has been braised on low heat for several hours, the meat becomes tender and juicy, and easily shreddable for a number of dishes: sandwiches, quesadillas, pizza, pasta, soup. You name it. This recipe came about like many of my other creations: I…

Recipe: Hearty Chicken Tortilla Soup

It’s early spring in New England, which naturally means high winds, slushy sidewalks, and an occasional snow storm. The lingering chill calls for just one remedy: hot, comforting chicken tortilla soup. This nutritious recipe provides the perfect amount of heat, umami, and richness to thaw your insides in this endless winter. The additional cilantro gives…

Recipe: Garlic-Lime Grilled Chicken for Salads

We all know how it happens when we “Add Chicken” to our salads at a restaurant or lunch joint. Out comes an anemic-looking flop of tasteless protein that resembles a sliced-up breast implant. I’m here to change that. This recipe comes from my husband, who is typically in charge of putting together our lunches for…

Recipe: Turkey Thighs with Cranberry-Mustard Glaze

I’m used to turkey being a once-a-year event. These birds are large, unwieldy, and difficult to get right in the oven. Typically, a whole-roasted turkey seems to end up in only two textures: dry or raw. However, when they’re done right, they can be wonderfully delicious, with crispy skin and juicy, slightly gamey meat. It’s…

Recipe: Roast Leg of Lamb with an Herb, Mustard, and Red Wine Crust

Tangy. That is the word for this fantastic lamb marinade that will wow you and your guests alike. The combination of rich flavors – slivers of fresh garlic, sweet onion, sharp lemon juice, piquant mustard, and fruity red wine – becomes the perfect tenderizing bath for the succulent lamb and provides a beautiful caramelized crust while roasting….

Recipe: Shrimp Parmesan

I did not know that shrimp parmesan was a region-specific delicacy until I moved out of the New York metro area. It was a dish I had grown up on, almost as common as chicken, eggplant, or veal parmesan: pretty much every pizza joint on Long Island has it on the menu, either in platter or sandwich…

Recipe: Lime-n-Thyme Chicken (Or How I Perfected the Roast)

I once heard that you can tell a great chef by how well he or she can prepare a simple roast chicken. It’s always fun to play around with haute ingredients, global influences, and esoteric spices, but if you can’t master the simplicity of a crisp-on-the-outside, juicy-on-the-inside roast, then you’re toast. You guys, I think I’ve…