Last month my husband attended a business dinner with colleagues, and because the out-of-towners didn’t want to take home a doggie bag, he was able to snag half of someone’s roasted chicken dinner for me from Harvest in Cambridge. Score! The herbaceous and pungent chicken and garlicky side of romanesco, as it turns out, was delectable. I don’t mean delectable because it was “free” – which is totally a thing – but delectable ON ITS OWN. I had to know what this dish was. A litt

There’s nothing more comforting than a roast chicken. You salt the skin to crisp it up, you stuff it with some aromatics, and you set it in the oven for an hour or so. It’s probably the easiest prep you can do for the amount of deliciousness you get. My go-to roast chicken is all about the classic continental flavors – citrus and herbs – but I got a little tired of the same-old same-old. I wanted something with brighter, contrasting flavors. I needed more oomph. I needed… gin

There’s nothing quite as versatile as pulled pork. Once a shoulder or butt has been braised on low heat for several hours, the meat becomes tender and juicy, and easily shreddable for a number of dishes: sandwiches, quesadillas, pizza, pasta, soup. You name it. This recipe came about like many of my other creations: I had a bunch of unused ingredients languishing in my fridge, waiting for an inspired idea. In this case, pomegranate juice leftover from muhammara and a bottle o

It’s early spring in New England, which naturally means high winds, slushy sidewalks, and an occasional snow storm. The lingering chill calls for just one remedy: hot, comforting chicken tortilla soup. This nutritious recipe provides the perfect amount of heat, umami, and richness to thaw your insides in this endless winter. The additional cilantro gives it a punch of herbaciousness and the goat feta offers tang and earthiness to balance the burn. It will warm you up in no ti

Is there such thing as a life-changing salad? About seven years ago, on the date of my twenty-third birthday, I knew I had to make a change. I’d just eaten my way through a Brazilian steakhouse birthday dinner and felt terrible. I was heavier than I’d ever been and was just physically burnt-out. I’ve always been plus-size, but knew I wasn’t living well in that moment. Just a year and a half out of college, and living on my own for the first time, I was still learning how to t

We all know how it happens when we “Add Chicken” to our salads at a restaurant or lunch joint. Out comes an anemic-looking flop of tasteless protein that resembles a sliced-up breast implant. I’m here to change that. This recipe comes from my husband, who is typically in charge of putting together our lunches for the week. We usually go with some kind of salad, and we love to bulk it up with this easy, versatile, and delicious recipe for freshly marinated and grilled garlic-l

I’m used to turkey being a once-a-year event. These birds are large, unwieldy, and difficult to get right in the oven. Typically, a whole-roasted turkey seems to end up in only two textures: dry or raw. However, when they’re done right, they can be wonderfully delicious, with crispy skin and juicy, slightly gamey meat. It’s chicken with a personality. It makes no sense to cook a whole turkey for a family of two, so Thanksgiving is usually the only time my husband and I have r

Tangy. That is the word for this fantastic lamb marinade that will wow you and your guests alike. The combination of rich flavors – slivers of fresh garlic, sweet onion, sharp lemon juice, piquant mustard, and fruity red wine – becomes the perfect tenderizing bath for the succulent lamb and provides a beautiful caramelized crust while roasting. This is perfect for any holiday meal, serving 6-8 people easily. Ingredients: Lamb: 5-10 garlic cloves, slivered 1/4 cup Dijon mustar

I did not know that shrimp parmesan was a region-specific delicacy until I moved out of the New York metro area. It was a dish I had grown up on, almost as common as chicken, eggplant, or veal parmesan: pretty much every pizza joint on Long Island has it on the menu, either in platter or sandwich form (otherwise known as the classic “shrimp parmesan hero.”) Tender, succulent, and sweet, the shrimp pairs well with the tangy tomato sauce and salty blend of cheeses, balancing ou

I once heard that you can tell a great chef by how well he or she can prepare a simple roast chicken. It’s always fun to play around with haute ingredients, global influences, and esoteric spices, but if you can’t master the simplicity of a crisp-on-the-outside, juicy-on-the-inside roast, then you’re toast. You guys, I think I’ve done it. To be fair, I had some help from this NYT recipe for “Garlic and Thyme Chicken,” but after a few attempts, many edits, and a little bit of

Mark my words: you’ve never experience paradise until you’ve had a bite of blue cheese paired with onion jam. I love strong, pungent flavors and the combination of the sweet, tangy jam and the sharp, fragrant blue cheese has literally caused my eyes to roll back in my head. It’s why I had to turn it into pizza. Now, pizza isn’t the easiest thing I’ve ever cooked. It looks like it should be – a little dough, a little sauce, a little cheese – what could go wrong? But it’s actua

If there’s one thing I can do consistently well, it’s chicken. It’s the main protein in our household – fairly light, easily flavored, and not too difficult to prepare. As long as you’re not doing a full roast, it’s the perfect dish for a busy weeknight. Which brings me to mix-and-match chicken. This is my foolproof recipe for a delicious, easy, and fulfilling meal, especially if you’re tired after coming home from work. The concept is simple, requiring six basic elements for