Meme washed her chickens inside and out before cooking them, removing every last bit of fat, overlooked feathers, and any bruises, blemishes, or blood spots. She said if you didn’t, it tasted too “chickeny.” That bird was sanitized—or so she thought. I would never argue with Meme, but according to the USDA, washing chicken is not necessary. If the bird is contaminated, dangerous bacteria are not going to be affected by cold tap water. Washing the chicken actually increases the chance of cross-contamination; water that has touched raw chicken and splashed into the sink can potentially contaminate other food. This recipe relies on a classic French preparation: stuffing the bird with aromatics, roasting it to perfection, and using the pan juices plus added shallots, wine, and stock to make a light sauce. There’s not a lot to cloud the plate or palate or mask a mistake. I will often order chicken, seemingly the most boring dish on the menu, when trying a new restaurant. Simple roast chicken is the test of a good cook. Herbes de Provence, used here, is a mixture of dried herbs that typically contains some of the following: basil, cracked fennel, rosemary, sage, thyme, marjoram, lavender, and savory.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?