I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
To me, nothing says cozy on a cold day like a big bowl of hearty soup. It’s been quite a while since we shared a recipe for one of our favorite comforts this time of year (it’s probably about time we pull our smoked french onion soup out of the archives!). So when our friends at Homespun hinted at sharing a taste of their white bean soup with chili oil and bacon croutons…well I knew we had to make it happen.
I think Chef Jason had me at “white bean soup” (as a long-time white bean chili lover, I knew I’d be a fan) but he really hooked me with the thought of adding chili oil for that added depth of flavor and, of course, homemade bacon croutons. I mean, homemade croutons are ALWAYS a treat, but add bacon to the mix and I’m a goner. Cheers, Kat
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After my most recent trip to wine country with Williams-Sonoma and Fortessa, I vowed to bring back the magic of mealtime…even (and especially) on a weeknight. As promised yesterday, today we’re bringing you this easy lemony garlic roasted chicken recipe with roasted herbed vegetables recipe to elevate your dinner routine at home, too.
Roasted chicken is easy. It’s not fussy, nor overly complicated to prepare, and it’s always a crowd-pleaser. Plus it’s one of those recipes that you can easily squeeze three different meals out of. Aromatic herbs infuse the entire bird and vegetables with rich flavor, making each and every bite juicy and tender. And with the sweet caramelization of the carrots, onions, and herbed potatoes (I never knew a potato I didn’t like, and these are no exception), you have an easy, “one-pot” meal which means clean up is just as easy. Click through below to get the full recipe and tell me Friends, what dishes do you turn to as you plan more time around the table? Truly, MKR
P.S. Here’s a little takeaway when preparing roasted chicken: save the chicken caracas to make homemade chicken broth. In a large pot simply throw in the chicken caracas, any vegetables you have laying around even vegetable tops (think carrots, onions, leeks, parsnips, etc.), fresh herbs (thyme, parsley, even a little rosemary), salt, pepper, 3 bay leafs and about 4 quarts of water. Bring to a boil, then immediately reduce to a simmer for 2 hours. Remove the caracas and any large vegetables, strain out the rest, let cool completely and divide into smaller Ziploc bags and freeze for future use. Zero waste, and 100% delicious.
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Lemony-Garlic Roasted Chicken with Herbed Vegetables
Remove the chicken giblets. Rinse the chicken inside and out and pat dry.
Salt and pepper the inside of the chicken. Stuff the cavity with the 4 quarters of lemon, both halves of the garlic, and small onion.
In a large roasting pan cover the bottom with onions, garlic, carrots, potatoes, and 3/4 of the thyme. Drizzle with olive oil, salt and pepper and lightly mix.
Place the chicken directly on top of the vegetable/potato mixture and tie the legs together with string and tuck the wing tips under the body of the chicken.
Brush the outside of the chicken with the melted butter and liberally sprinkle with salt, herbed salt, and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes.
Slice the chicken and place it on to a platter with the vegetables and garnish with fresh thyme.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Ever scarfed down a Garbage Salad? I’m sure you have; there’s nothing like a fridge full of leftovers post-holiday, with Pinterest inspiration looking bleak and no desire to get back in the kitchen anytime soon. Well in the Rye household, we always eagerly welcome our post-Thanksgiving tradition of a Garbage Salad after we’re nice and stuffed from the day before.
In true Garbage Salad form, we literally throw all of our Thanksgiving leftovers into a salad for the perfect light meal (so we’re nice and spry for all of the Black Friday shopping!). There’s no exact recipe or formula for our Garbage Salad, but I always enjoy the hints of butternut squash and pomegranate seeds among fresh arugula (always fresh arugula), hard-boiled eggs and almond slivers. So grab a leftover roll and top with any dressing of your choice, voila.
From the entire WOM team, I hope you and yours have a wonderful Thanksgiving…one that even requires you to pull out the stretchy pants and throw the calorie count out the window! Truly, MKR
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