I’ve discovered that poultry really is juicier and more flavorful when it is brined. But the amazing thing is that when you add spices to the brine, the chicken picks up the flavors. I threw in a couple tablespoons of a special hot chimayo chile powder bought on a whim. Not only did the rich chile flavor come through, but the chicken also had just a pleasant hint of hotness. Convection roasting adds another measure of juiciness to the chicken, sealing in the juices. Sometimes I scrub a couple of baking potatoes, rub them with olive oil, and place them in the oven to roast right along with the chicken.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.