Dat Candy

Sunday, November 3, 2024

The 22 Sides Perfect For Roast Chicken.

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

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Saturday, November 2, 2024

An heirloom-worthy quilt for cozy season.

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Now Streaming: cold crab noodles and cheesesteak.

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.