Here’s the thing—it’s spring out there, and we’re too busy rollerblading in the park chasing butterflies and weeping tears of joy to worry about creating an elaborate meal. We think you know what we mean. So here’s what we’re gonna do: We’re gonna put some thyme and garlic inside two chickens, we’re gonna put those chickens in the oven, and we’re gonna go pick daffodils for the next 50 minutes. And then, when we come inside, all grass-stained up, we’re gonna carve those birds and eat them all with a nice bottle of rosé.
You know this dish. Your mom used to make this dish. It was soggy on the outside, grey on the inside, and salty all over. t’s time you learned how to make it. Your way.
In the Greek Orthodox Easter tradition, it’s not ham that occupies the center of the table, nor is it rabbit: It’s lamb, often spit-roasted whole in someone’s backyard as the family gathers over the course of the day.
No cream required: Tahini gives this soup its buttery flavor and silky texture — and makes a serving of dark leafy greens unusually enticing.
When you think “romesco,” you probably don’t think about carrots—this Spanish staple is traditionally made with red peppers. But that’s no reason not to branch out. Here, we combine buttery pine nuts, grated garlic, and Aleppo pepper with sweet roasted and puréed carrots for a truly memorable sauce you’ll want to put on just about anything.
Photo credit: Marcus Nilsson You’ve trussed a pork loin to serve a small group, sure. Pulse garlic, parsley, fennel seeds, and ½ cup fennel fronds in a food processor until very finely chopped.