This is an oven-cooked version of the Indian classic Murgh Mussallam—a whole chicken cooked in a rich spicy sauce. Although Indians like their chicken skinned, partly to let the spices penetrate better, I have not bothered too much with that in this book, just to make life easier. But it would be good to do it for this recipe, as this is a dish for special occasions. You can ask your butcher to skin the chicken, but it is really not difficult to yank most of it off yourself. The wings are a bit troublesome, so I just leave them alone. I might go to town here and serve Black Beans, Yellow Basmati Rice with Sesame Seeds, and Sweet-and-Sour Eggplant. On the other hand, you could treat this as a spicy roast and just have parsley potatoes and fresh summer peas!
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.