Sometimes simple is the most elegant solution to an evening meal. With a good roast chicken in your repertoire you can choose from a thousand different sides, depending on the season, and never go wrong.
One simple meal, from three incredible chefs. For technique, these go from easy to more advanced (although the most advanced is still pretty straightforward).
Choose your favorite, or practice all three.
Sami Tamimi is Yotam Ottolenghi’s business partner. His new cookbook is called Falestine (there is no letter P in Palestine). This is one of the first recipes I tried, and it was SO good!
Reminder: These short stories are from a writing program called Round Robin. Write something every day, set the timer for 12 minutes, the title of each piece is the daily prompt. Stop writing once the alarm goes off. Continue reading
Here is a very-easy-to-put-together weeknight dish that’s filling, protein-rich, and surprisingly yummy –a satisfying end to a cold day.
The marinade does take an hour to work its magic, but it’s way worth it. Serve the chicken and the roasted potatoes with a simple green salad and you’re set.
This is a crowd fave. Hearty, spicy and exotic. Berbere, an Ethiopian spice blend, is one of my go-to flavor boosters. Aromatic, complex and as spicy as you please. Making your own is ambitious, so plan ahead to use it up within six months. You can find an excellent recipe here.
Or just go to a Whole Foods or local grocery store that has a good variety of spices (like in the little green boxes) and buy the two tablespoons you’ll need for this recipe. If you’re patient, order some here.
Bullseye Records of Canada
