November 17, 2011
This is the bird everyone has been talking about. Inspired by the famous roast chicken by Judy Rodgers, chef at San Francisco's beloved Zuni Café, it's as simple as can be. No more pale, under-seasoned birds. No more finding room in the refrigerator for huge pails of brine. Salt it, bag it and forget it (well, give it a rub once a day just to be sure the salt is evenly distributed). The resulting turkey is moist, gloriously browned and perfectly seasoned all the way to the bone. Begin the brining the Sunday evening before Thanksgiving and give it several hours in the refrigerator uncovered at the end to thoroughly dry the skin.
January 12, 2013 |
Meghan and Carter are getting married. Like so many friends of my daughter, they are bright, funny and, sometimes, almost preternaturally serious. A couple of weeks ago, they asked my wife if we would talk to them about how to stay married - and about how to cook. The first, I'll leave to Kathy; after almost 34 years, it's still a mystery to me. But the cooking part is right up my alley, and, even better, I figured it would give me a chance to try out some of the ideas I've been on a soapbox about for the last couple of years.
November 23, 2013 |
This is an elegant Napa Valley Chardonnay from Chateau Montelena, very much still in the style that won the famous Paris Tasting of 1976 and launched California Chardonnay onto the world wine scene. Silky on the palate, the 2011 has aromas of pear, citrus and honeysuckle. A bright acidity and a discrete touch of oak give the ripe fruit flavors a lift. A wine to savor. This would be a great bottle to take to a holiday dinner with people who would appreciate its finesse. It shows best with shellfish or fish in sauce -- coquilles St. Jacques, lobster with drawn butter or Dungeness crab, but also a simple roast chicken.
May 12, 2011 |
What a lovely expression of Pinot Noir from New Zealand's Mountford estate. Elegant and smooth, this New World Pinot carries the taste of Santa Rosa plums and sweet Asian spices. The scent jumps right out of the glass — sandalwood, and something leafy and delicate. In this weather, chill it just a bit and serve with roast chicken, sweetbreads or roast leg of lamb. Region: Waipara Valley, New Zealand Price: $29 to $35 Style: Rich and full-bodied What it goes with: Roast chicken or leg of lamb Where to find it: Flask Fine Wines in Studio City, (818)
February 10, 1999 |
Chimichangas--crisp-fried tortilla bundles of tender chicken with cheese and sour cream--are ridiculously easy to make when you have leftover roast chicken. Kids love them, grown-ups love them and, if you feel like rewarding yourself for making dinner on a hectic weeknight, they are terrific with margaritas.
May 26, 2012
Dear SOS: Recently, my boyfriend and I went to try Zengo in Santa Monica Place, and I ordered its Thai chicken empanadas. It was amazing, and I ordered another round. I was so tempted to ask the chef for the recipe, but I was, like, "Why would he give away his recipe to his customers?" If you guys can manage to get the recipe from the chef, that would be fantastic. Joseph Gallana Van Nuys Dear Joseph: It's so hard to eat just one of these. The little Thai chicken empanadas are a project but are well worth the time and effort, and they make a perfect appetizer for a party or gathering.
May 26, 2012 |
I don't know anything about the Fat Monk depicted on a bottom corner of the label hoisting a wine glass, halo hovering over his head. But I would like to second that halo for making a terrific everyday Pinot at an everyday price. I first tasted this wine when an astute friend brought it to dinner months ago. She'd scooped up the last few bottles at Surfas but kept an eye out and when they restocked and picked up half a dozen bottles for me. Now it seems to be around at a few more places.
August 3, 2013
The Chianti region is large, and while the wines from the Classico region are the best known, for price and quality, look to the lesser-known Chianti Rufina, a small area in the northeastern corner of Chianti proper. Selvapiana is one of the best estates in Rufina, turning out first-rate Sangiovese-based reds. I've been buying its Chianti for years, keeping it on hand for pasta nights and grilled skirt steak or chops. A deep ruby in color, the 2010 Selvapiana tastes of bright cherries and plums, but a touch of earth gives it some weight.
May 6, 2010 |
2007 Quinta do Vallado Douro Vinho Tinto Dry red wines from the Douro Valley in Portugal, the traditional source for Port grapes, are the new story in this gorgeous wine region to the north of Lisbon. Top Douro wines command high prices, but here's a beauty that's priced for the everyday table. The 2007 Vallado Douro is easy-drinking and delicious. Bursting with fruit, bright with the tastes of blueberry, cherries and plums, it is smooth going, as versatile a wine as a cru Beaujolais or a top-notch Chianti, say. It's perfect with pizza, a simple roast chicken or a grilled skirt steak.