Ingredients 3 1/2 pounds skin-on, bone-in chicken quartersKosher salt and freshly ground pepper1 lemon, halved3 tablespoons extra-virgin olive oil1 pound fingerling or other small potatoes2 bunches radishes1 bunch scallions1 bunch baby carrots1/4 cup chopped fresh dillDirections Preheat the
Directions Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2
Directions Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender,
Directions Toss 2 sliced sweet onions with 3 tablespoons Worcestershire sauce, 2 tablespoons olive oil, 1/4 cup water, and salt and pepper in a baking dish. Cover; roast at 425 degrees F until tender, 25 minutes. Toss 1
Directions Boil 1 pound halved new potatoes, 10 minutes. Add 4 eggs to the water; remove from the heat, cover and let sit 10 minutes. Add 1 cup frozen peas; cover 1 minute. Drain; peel and quarter the
Directions Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and 1/4
Ingredients 2 tablespoons olive oil1/2 medium yellow onion, finely chopped3 medium garlic cloves, thinly sliced1 1/2 pounds boneless skinless chicken meat, large dice1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)2/3 cup dry white wine1/3
