roast

How to Spatchcock a Chicken

by Jillian Bedell February 15, 2012

Snipping out the backbone of a chicken was not as difficult as I had imagined it would be. Be firm and decisive in your cuts and it should come out rather neatly. The practice of spatchcocking is really nothing more than butterflying, from what I understand. And while the etymology of the word is up for [...]

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How To Roast a Chicken

by Jillian Bedell January 24, 2012

Roasting a chicken is one of my skills, but the truth is it couldn’t be simpler. I will henceforth disclose the method I have settled on, which includes aromatics, salt, butter, and little else. Now that I’m sharing this recipe – which, for years was the only thing I really cooked well – all I have [...]

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How to Make Porchetta

by Malcolm Bedell December 26, 2011

Porchetta is an Italian street food, particularly in Rome, where it is served in market stalls or from trucks, often in sandwich form. Frequently made from an entire gutted, spit-roasted pig, and stuffed with citrus, rosemary, fennel, and other aromatics, the key characteristic is that each portion is a miniature celebration of the best parts [...]

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Classics: Yankee Pot Roast

by Malcolm Bedell September 26, 2011

Learning how to make pot roast is one of the more satisfying culinary endeavors you can undertake. There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and, whether through slowly smoking or in this case, through braising, turning them into the moistest, most flavorful, most tender roasts ever to fall apart under [...]

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Mustard-Crusted Standing Rib Roast w/ Dijon Créme Fraîche and Roasted Balsamic Onions

by Malcolm Bedell December 28, 2010

Christmas Day kind of got away from us this year. Many of our elaborate plans for the meal we were cooking for ourselves vanished, as we learned that, in Maine, all. grocery. stores. close on Christmas day. We had been counting on being able to rush out on Christmas day to pick up some of [...]

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