Butter, tarragon and cognac combine to make one beautiful roast bird.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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This Roast Chicken is "Sophisticated Frenchness" |
A peek behind The New York Times Cooking curtain: When Melissa Clark shared this recipe for roast chicken with tarragon, butter and cognac (above) in a team meeting, excited comments filled the chat. (Among our exclamations: "OMG," "need" and "waaaaaaant.") A perfect roast chicken always sparks joy, and this one is particularly excellent: You smear butter that's been mashed with chopped tarragon, cognac and black pepper all over a salted bird and roast it at a high heat to yield effortless "sophisticated Frenchness." (Melissa's words.) Other high-impact, low-effort recipes include Ali Slagle's one-pot ginger salmon and rice and Eric Kim's gochujang potato stew, in which baby potatoes, canned beans and kale are braised in a sweet-spicy gochujang broth. Also complex in flavor (but easy in execution): Abi Balingit's adobo chocolate chip cookies. For this recipe, adapted by Genevieve Ko, you'll sizzle bay leaves in brown butter and add just enough soy sauce and apple cider vinegar to give the cookies that classic, salty-sour Filipino adobo flavor. They're a worthy companion to Nargisse Benkabbou's brownies with coffee and cardamom. For more must-cook recipes, be sure to check out this collection of this week's most popular New York Times Cooking recipes. |
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