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

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