I was intrigued with this roast chicken recipe from Tasty because the 450°F oven temperature was pretty high. Their goal was to make the skin crispy. I’ve always preferred a slow-cook and would always baste the chicken and flavor the inside with aromatics; I suppose those steps never really gave me crispy skin, but I’ve ...
It’s World Cup time again and I made the bold choice of picking Colombia going all the way since neither the Netherlands and the United States made it. During the first stage when Colombia played Poland, I invited my Colombian neighbors to watch the match in my apartment. They brought their family and we ended ...
Thanks to Christopher Kimball’s free Milk Street recipes every Tuesday, I always get an idea of what I can make for dinner that week. Za’atar is a Mediterranean spice blend that a lot of people use to grill meats. I was craving that grilled flavor, but because I don’t own a grill and I don’t ...
What do you do when you have enough farm eggs to last you for a few weeks? You have 2 eggs for breakfast everyday of course, but you also have eggs for dinner. This tagine, d’jaj souiri, is different from your traditional Moroccan tagine because it has a more Spanish influence: the eggs like a ...
This is a Jamie Oliver recipe that requires you to spatchcock your chicken, but I decided to keep it whole and do less work. This increases the cooking time in the oven, so I just made sure the chicken fit snugly in my deep cast iron pan so that I could easily transfer it from ...