Roast Chicken, Three Ways

Dietsch here, guest-posting for Jen while she cooks up some stocks and beans. One of my favorite things to eat, ever, has always been roasted chicken. Crispy skin, moist dark meat, gnawed bones, crunchy wings–I love it all. I’ve even said that if I could be assured someone would prep it correctly, and source a […]

How funky is your chicken?

Dietsch here again. The lady of the house tells me that my Roast Chicken, Three Ways post is pretty popular around here. Y’all seem to love the bird, and the post sparked a lot of discussion of ways to cut up and roast the bird. Now, I have something new to share, but before I […]

So there was this chicken.

A lovely plump specimen from Pat. And we roasted it in our usual manner (spatchcocked, with thinly sliced lemons slipped under the skin, Herbes de Provence and salt and butter rubbed over the skin, high heat, cast iron skillet). I made a rich sauce in the same pan used to cook the bird while it […]

Roasted Red Pepper and Goat Cheese Risotto

As you may have noticed, risotto is one of my go-to dishes for weeknight dinners. It is so easy to prepare, and provides such a wonderful backdrop for a wide variety of flavors, that you really can’t go wrong with it. When planning our meals for the week, I decided that I wanted to do […]

Chicken, Bacon & Red Pepper Hash

Weekend brunches at home are usually pretty straightforward – eggs, bacon or sausage, toast or potatoes, that sort of thing. I recently ordered a set of PoachPods and was eager to test them out, and I have also been eager to try a spin on Ina Garten’s Basil Chicken Hash, so this seemed like a […]