Roasted Spatchcock Chicken

Serves four to six   For the cure: 1 tablespoon seat salt 1/2 tablespoon sugar 1 tablespoon everything bagel seasoning   Toss the ingredients well.   For the chicken: The cure 1 whole spatchcock chicken,

Leg of Pasture-Raised Lamb Stuffed with Chestnuts and Dried Cranberries

  Don't think only about mint when you roast a leg of lamb. Lamb loves other tangy flavors too, such as the cranberries I serve with it here. Lamb also likes sweet chestnuts, which have an unctuousness that is emphasized when they absorb the

Homegrown Fried Chicken

  Like most fried foods, when done correctly, fried chicken is not bad for you. It should be enjoyed in moderation, but when you feel the urge to fry up some chicken, do it right. I learned to fry chicken from my mother, who learned from her

50 SHADES of Steak

  We had a lot of fun with this one.... ;)   I pray to be an empathetic omnivore. I endeavor to eat as many plant-based foods as possible, and make certain that I grow my own vegetables in an effort to deepen the engagement. When I

French Toast with Brown Sugar Bananas

  If you are one of those people who just loves French toast, try this gussied-up version. I recommend you use the Old-Fashioned Honey-Wheat Bread recipe, a good egg bread, or any substantial loaf. French toast is a good way to use day-old or

Beef Hash and Poached Eggs

      Poached eggs are exceedingly healthful because they are cooked without added fat. On the other hand, a lot of their low-fat benefits are lost when served with a crispy hash cake and fried horseradish, but that does not

Nantucket Scallop Porridge with Apples and Chestnuts

      Here I pair sweet scallops with ancient grains and barley. These grains have very low environmental impact and are notably healthful, and when you cook with them, you support multi culture farming. The

Lobster and Sweet Corn Succotash

      Lobster and corn have had a mutual appreciation society since Atlantic coastal Native Americans used lobster shells to fertilize their maize. I call this succotash, but it's far more elegant than you

“Beacon” Butter-Roasted Oysters

  When Paul and I first talked about opening Dressing Room, he asked about the ethics of including a recipe from another restaurant on our menu. I told him it depended on the chef and the restaurant, and when he said he was thinking about the

Scalloped Root Vegetables

    Everybody who has tasted scalloped potatoes at their finest loves them, but unfortunately, insipid versions litter the landscape, from the just-add-water variety to the over-or undercooked samples ladled onto plates in school,