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

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

My boyfriend’s and my lingo for junk food is usually something along the lines of “hot garbage snack.” Because we know whatever dish we’re referring to at the time is about as nutritional as hot garbage. But oh, so delicious. For Super Bowl 50, which we planned to spend at our friend Jon’s house, I wanted to make a traditional hot garbage snack, but something with a twist. Scrolling through my Facebook Newsfeed, I found some inspiration in the form of one of those Buzzfeed re