The 22 Sides Perfect For Roast Chicken.

Plus, "a one pot meal that eats like a feast."

New Shop Recipes Sale In the early 2010s, you could find some version of the following lines on any forward-thinking food publication:   Buy a whole chicken—it's cheaper. More flavorful. You can spatchcock it. It's what the chefs do. You'll have leftovers. You can make stock out of them. Did I mention it's what the chefs do?   Today, thankfully, this knowledge isn't reserved for your one friend that got in early on "the Negroni."    Thanks to the ocean of well-researched, 400-word spine-removal explainers, penned by a stable of bloggers (who prefer to be called editors, ahem), spatchocking, dry-brining, and all other facets of whole bird cookery are firmly cemented as mainstream culinary techniques. Weeknight chicken dinners, Thanksgiving feasts, and all other poultry-forward festivities are forever in debt to the keyboard warriors journalists that reacquainted them with moisture and flavor and texture.    Point being: Progress (in poultry) is possible. Here are some recipes and articles that further prove this truth:   - An explainer on spatchcocked and braise-roasted chicken from Amanda & Merrill.   - A Kristen Miglore-written spatchcocking tutorial that will help your Thanksgiving turkey.    - A spatchcocked chicken brightened beyond belief by lemon and sumac. Now I'm thinking about a roasted bird's best associates. Like these twice-baked potatoes with kale and these scalloped potatoes with caramelized onions and, certainly, these fake frites from Patricia Wells. (An admission: I'm not a spud sommelier—I'm simply reading our team's 22 favorite potato side dishes.) Scalloped Potatoes Crispy Potatoes With Garlic Mustard Pesto Potato Mash With Leek Confit & Bacon Hasselback Potato Skillet Bake Our social team's quest to pour a new cocktail during every day of October is complete, and they deserve, um, a drink (or a nap). Here are the five cocktails that got the best response on Instagram: 5: The Winter Spritz. Ingredients: Aperol, blood orange, hard cider. Recipe here.  4: The Paper Plane. Ingredients: Aperol, bourbon, amaro, lemon. Recipe here.  3: Pumpkin Pie Martini. Ingredients: Vodka, dark rum, half & half, pumpkin puree, vanilla, maple syrup. Recipe here. 2: Spicy Apple Cider Margarita. Ingredients: Tequila, apple cider, lime, cayenne. Recipe here. 1: Autumn Harvest Sangria. Ingredients: Too many to write—but imagine a cornucopia covered in wine and other fun stuff. Recipe here.  When I asked Kiernan, our manager of creative operations, why she believes Anna Chwistek's creamy tortellini soup with sausage is the best recipe on our site, her answer was flawless:   "It's a one pot meal that eats like a feast." I'm sold—and I'll be making that soup this week.  That's a wrap for this week! See you next Sunday for more chatter about what's happening at Food52 HQ.   —Paul, Editor All offers are valid for a limited time, while supplies last, and on in stock items only. Cannot be redeemed for cash or applied to previous orders. Some promotions may not be combined, and *exclusions may apply. Full promotion details can be found here. View in browser | Unsubscribe | Preferences © 2023 Food52. All Rights Reserved. 1 Dock 72 Way, Brooklyn, NY 11205