Perhaps you have brined poultry in heavily salted water to season and tenderize it. But dry-brining accomplishes the same thing without taking up as much space in your refrigerator. A hot oven promotes crisp, golden-brown skin. The salsa verde (green sauce) is a piquant and colorful accompaniment.
We often detect celery leaf–like flavors in the superior-quality oils we deliver to your table and were excited to find the following recipe. It uses celery leaves in a deliciously creative way.
Maintain a cool kitchen by taking the party outside. The key to tender flank steak is to cook it to medium-rare, then slice thinly on a sharp diagonal.
Spatchcocking is a great technique to use when you’re short on time; it can be used on chickens, turkeys, game hens, etc. If grilling isn’t an option, place a cooling rack in a rimmed sheet pan, put the bird on the rack, and roast in the oven. This recipe comes from master griller Steven Raichlen, a longtime member of the Club, whose TV show “Project Fire” airs on American Public Television.
