Roasting a whole chicken for dinner is really easy and delicious. Simply prepare a bed of root vegetables, place the chicken on top of the vegetables and roast. It’s that easy! 3 Russet potatoes, ...

Today, Julia fires up the grill for her favorite summertime dinner: butterflied grill-roasted chickens seasoned with plenty ...

While chickens are roasting, slice zucchini lengthwise 3 or 4 times, leaving stem intact to create a fan. Cut pattypan in half through stem. Quarter and blanch potatoes for 5 to 8 minutes until almost ...

This whole chicken is roasted with fresh herbs, garlic, white wine, and a few spices to create a juicy and flavorful dinner.

A relatively hands-off way to cook chicken is to roast it, bone-in. There are three ways to approach this, each of which has its advantages. Leaving the bird whole makes an impressive presentation at ...

It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and ...

This sheet-pan dinner is the epitome of comfort food with little effort. Most of the recipe is hands-off, minus a bit of butternut squash and brussels sprouts chopping, but you can make it even easier ...

Straight from the pages of her newest cookbook, The Pioneer Woman hits it out of the park with this succulent bird. The ...

In one large or two medium very shallow baking sheets, baking tins or roasting pans, combine the squash, broccoli, carrots, ...

For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu was ...