• Choose a category
• All
• Classic-Fiction

SERVES 4

For a side dish, try basmati rice cooked with a pinch of saffron.

1 container (32 ounces) plain yogurt

1 piece (5 inches) peeled fresh ginger, grated (about ¼ cup)

½ teaspoon ground cumin

½ teaspoon cayenne pepper

Coarse salt

4 boneless, skinless chicken breast halves (about 8 ounces each)

1 small red onion, thinly sliced

1 cucumber, peeled, seeded, and chopped

3 sprigs fresh cilantro, stems removed

Juice of 1 lime

1. Stir together the yogurt, ginger, cumin, ¼ teaspoon cayenne, and ½ teaspoon salt in a 9 × 13-inch baking dish.

2. Starting on one long side, cut each chicken piece almost in half horizontally (stop about ½ inch before reaching opposite side). Open each piece like a book.

3. Add the chicken to the marinade in the dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.

4. Preheat the broiler. Toss together the red onion, cucumber, cilantro, lime juice, remaining ¼ teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.

5. Transfer the chicken to a broiler pan. Discard the marinade. Broil the chicken, rotating the pan once, until cooked through, about 10 minutes. Top with the cucumber mixture.

baked crisp parmesan-romano chicken

SERVES 4

Serve this dish with arugula, tomatoes, blanched green beans, and crumbled Parmesan cheese tossed with extra-virgin olive oil and vinegar.

¼ cup extra-virgin olive oil, plus more for the baking sheet

¼ cup plus 1 tablespoon red-wine vinegar

½ teaspoon coarse salt

¼ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

1 garlic clove, minced

1 whole chicken (3½ to 4 pounds), rinsed well, patted dry, and cut into 8 pieces

1 cup fresh bread crumbs

¼ cup freshly grated Parmesan cheese

¼ cup freshly grated Pecorino Romano cheese

2 tablespoons finely chopped fresh flat-leaf parsley

¼ teaspoon freshly ground pepper

1. Preheat the oven to 400°F. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 × 13-inch baking dish. Add the chicken to the marinade in the dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.

2. Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper. Oil the parchment.

3. Dredge each chicken piece in the bread crumb mixture to coat; shake off excess. Transfer to the prepared baking sheet.

4. Bake the chicken until the bread crumbs are golden and the chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen the chicken from the sheet before serving.

lemon-tarragon roast chicken with vegetables

SERVES 4 TO 6

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

1 whole chicken (3½ to 4 pounds), rinsed, trimmed of excess fat, and patted dry

1 garlic bulb, halved horizontally

2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves

3 tablespoons unsalted butter, softened

1 shallot, finely chopped

Coarse salt and freshly ground pepper

2 lemons (1 halved, 1 thinly sliced)

5 red onions (2 large and 3 small), peeled

4 long, thin carrots, peeled (halved or quartered lengthwise if large)

3 stalks celery

6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)

½ cup dry white wine

½ cup homemade or low-sodium store-bought chicken stock

1. Preheat the oven to 400°F. Rub the chicken inside and out with 1 garlic half. Place both garlic halves and the tarragon sprigs in the cavity. Stir together the butter, shallot, chopped tarragon, ½ teaspoon salt, and ¼ teaspoon pepper. Loosen the skin near the cavity with your hands; spread the butter mixture under the skin all over the flesh.

2. Squeeze juice from the lemon halves over the chicken; place in cavity. Season the bird with 1 teaspoon salt and ½ teaspoon pepper.

3. Halve the large onions horizontally at an angle. Arrange in the middle of a 9 × 13-inch roasting pan to form a square. Position halves so the slanted ends of each pair face each other, inward, and almost