The Squash-Roasting Step Ottolenghi Always Skips
The Squash-Roasting Step Ottolenghi Always Skips
The Squash-Roasting Step Ottolenghi Always Skips

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


How many times have our recipes asked us to peel, halve, seed, hold our breath, and cube a butternut squash, as if the stiff hourglass were as easy to slide a knife through as a block of tofu (and we were all in a peak state to cube-ify at the end of a long day)?

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* This article was originally published here

Why Haven’t We Been Roasting Chicken Like This All Along?

“When in doubt, roast a chicken. When hurried, roast a chicken. Seeking simple pleasure? Roast a chicken.”

These are the words of legendary cookbook author, Barbara Kafka, from her 1995 volume, Roasting: A Simple Art. And Barbara is one to know—her roast chicken recipe, from that very book, has stood the test of time; it’s the foolproof rendition we turn to again and again.

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* This article was originally published here

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How to make an easy and delicious 1 pan meal of tender, juicy chicken. Delicious savory flavors of honey and garlic, cooked in its own silky sauce. Perfect …

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