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Explore 247 recipes, 19 articles, 1 gallery, 148 videos, and more

Roast Chicken My Way with Parsley-Lemon Oil

Ingredients
  • One (3 1/2-pound) chicken, rinsed, patted dry, trimmed of excess fat or skin, wing tips discarded, cut into 8 serving pieces (for the roast chicken)
  • Coarse salt and freshly ground pepper, (for the roast chicken)
  • 3 tablespoons olive oil, (for the roast chicken)
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme (for the roast chicken)
  • Zest of 1/2 lemon, (for the roast chicken)
  • 1/2 bunch fresh parsley, leaves removed and finely chopped (for the parsley-lemon oil)
  • 1/2 cup extra-virgin olive oil (for the parsley-lemon oil)
  • Juice of 1/2 lemon, (for the parsley-lemon oil)
  • Coarse salt and freshly ground pepper, (for the parsley-lemon oil)
  • Basil-Chive Red Potato Mash
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Grilled Vegetable and Tofu "Lasagna" with Pesto

Time:1 hour 20 mins
Ingredients
  • For the marinade:
  • 3/4 cup extra-virgin olive oil
  • 6 strips lemon zest (1 by 4 inches), plus 1/3 cup fresh lemon juice (from 1 or 2 lemons)
  • 3 garlic cloves, crushed
  • Coarse salt and freshly ground pepper
  • For the pesto:
  • 1/2 cup pine nuts, toasted
  • 1 small garlic clove
  • 2 cups fresh basil
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • For assembling the "lasagna":
  • 1 package (14 ounces) extra-firm tofu, sliced lengthwise 1 inch thick
  • 5 or 6 zucchini and yellow summer squashes (about 2 1/2 pounds), trimmed, and sliced lengthwise about 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 2 medium tomatoes, sliced 1/4 inch thick
  • 18 large basil leaves
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Asian Style Orange Flat Roasted Chicken, Part 1

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Italian Thanksgiving Stuffing

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Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa

Other Ideas:
Halibut, Herbs, Main course
Ingredients
  • Six 5- to 6-ounce fillets halibut, preferably Alaskan
  • Zest of 1 Meyer lemon, plus 1 tablespoon freshly squeezed juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves, plus 1/2 cup packed fresh parsley leaves
  • 1 small bulb fennel, halved and sliced
  • 1/2 teaspoon fleur de sel
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups small arugula or small watercress sprigs
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup chervil sprigs
  • 1/4 cup 1/2-inch-snipped chives
  • 1/4 cup small mint leaves
  • 1/4 cup small opal and green basil leaves
  • Meyer Lemon-Green Olive Salsa
  • Coarse salt and freshly ground pepper
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Kid's Menu - Oven Corn Dogs

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Jason Williams' Duck Breast and Pomegranate Glaze

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Bony Bites

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Boozy Fruit

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Tequila-Grilled Shrimp

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