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: 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…