The Bookshelf: A Bird in the Oven

 

If you’re staying in this Valentine’s Day, what could be better than a delicious, aromatic roast chicken for two? We asked Mindy Fox, author of A Bird in the Oven and Then Some, for tips to make sure you and your lovebird enjoy a meal to remember.

 

1. Start with a good bird

A great roast chicken starts with a great bird. Look for organic, grass-fed, antibiotic-free chickens from local farmers or family-farm brands like Murray’s, in Pennsylvania.

 

2. Rinse and dry the bird

To ensure a crispy bird, rinse the chicken in cold water, then use paper
towels to thoroughly dry all over, including inside the cavity.

 

3. Use good sea salt

The next step in achieving beautifully crisp skin is to season generously with a good-quality, flaky sea salt like Big Tree Farms Coarse Hollow Pyramid Salt, or Maldon.

 

4. Get out your cast iron

A good basic pan makes the... Read more >

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James Beard's Recipe Box: Old-Fashioned Rich Chicken Pie

chicken pot pieWelcome to our latest guest post about recipes from James Beard’s American Cookery. Today we hear from Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen. (You can read the guest post archives here.) Traditional American food is not always easy to define, especially when you live in New York, where ethnic restaurants and New American cuisine arguably reign. At first we think of diner food—omelets and grilled cheese and French fries—but aren't those of French descent? Hamburgers and hotdogs, perhaps, but aren't those from Germany? On a recent trip to the Mississippi Delta, we wondered if we had struck a true

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Staff Recipe: Chicken Kitchen Chop Chop

ChickenEven though JBF Awards department staffer Janie Schneider is known around the office for the elaborate dinners she prepares for herself and law student boyfriend, Russell, it’s this simple, homey dish that she makes when she’s homesick for Miami. It’s her adaptation of the chicken and rice dish from the Chicken Kitchen chain (a South Florida cult favorite) that she enjoyed growing up. “When I moved to New York my sister (who still lives in Miami) would call me on her way home from Chicken Kitchen and I always wished I was in the car with her. So I decided to make my own version of Chop Chop. It’s not as good, but the curry mustard sauce reminds me of high school afternoons by the pool,” says Janie. “Okay, so it’s glorified fast food,” she admits. “Some say it’s similar to Arroz con Pollo, but when you’re Jewish and don’t have a Cuban grandmother to make that

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