a roast chicken recipe

Hogwarts Roast Chicken with Marvelous Hasselback Roasted Potatoes and Green Bean Salad

Hogwarts Roast Chicken with Marvelous Hasselback Roasted Potatoes and Green Bean Salad excerpted from Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook: Spellbinding Meals From New York to Hogwarts and Beyond! by Jody Revenson and Sarah Walker Caron.

Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook: Spellbinding Meals From New York to Hogwarts and Beyond! by Jody Revenson and Sarah Walker Caron.

Create a scrumptious feast inspired by the Wizarding World with more than 80 Harry Potter- and Fantastic Beasts-themed recipes in Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook. Filled with stunning full-colour photography, as well as behind-the-scenes facts from the Harry Potter and Fantastic Beasts films, this sophisticated cookbook features classic British-, English-, and French-inspired recipes for magical, memorable meals.

From Great Hall feasts to the sweets at Honeydukes and the treats at Kowalski’s Bakery, food and drink play a starring role in the films of Harry Potter and Fantastic Beasts. Now you can create those magical treats and libations at home, and dozens more, in the first, comprehensive officially licensed Wizarding World cookbook. Take a culinary journey through each of the eleven films and learn to make traditional treats beloved at the British, English, and French locations in the films and favourite foods of wizards and Muggles from Harry Potter and Hermione Granger to Newt Scamander, Queenie Goldstein, and Jacob Kowalski.

Sprinkled with fascinating behind-the-scenes film facts and bursting with exquisite photography, styled by the recipe’s location, this cookbook offers step-by-step instructions on how to prepare more than 80 delicious recipes that can be enjoyed while watching the Harry Potter and Fantastic Beasts films.

From appetizers to main courses and from drinks to desserts, Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is the comprehensive guide to creating enchanting meals for the Harry Potter fan in your life! (more…)

Roast Chicken with Apricots

For many Jews, the meal is the holiday.

In The Jewish Holiday Table, the Jewish Food Society has gathered 135 recipes and stories that highlight the many ways Jewish communities around the world celebrate through food. From Rosh Hashanah and Passover to Hanukkah and Shabbat, this collection showcases the richness of Jewish cuisine and its deep connection to tradition and identity.

With contributions from 30 influential chefs and food professionals across the globe, the book offers a window into the diverse experiences of the Jewish diaspora. As Mitchell Davis eloquently puts it, “the meal is the holiday.” Whether it’s the Seder plate or a cheesecake for Shavuot, Jewish holiday foods tell the story of what it means to be Jewish and to cook Jewish food.

Naama Shefi, founder of the Jewish Food Society, introduces readers to these culinary voices, each sharing beloved holiday recipes along with stories of family, culture, and migration. For Hanukkah, pastry chef Nir Mesika recalls how her Egyptian and Moroccan grandmothers went head-to-head in a doughnut duel—sfenj versus zalabia. Ron Arazi, owner of New York Shuk, offers his grandfather’s fava bean and harissa soup, served during Sukkot under the sukkah in his Brooklyn backyard. Chef Beejhy Barhany provides her family’s Ethiopian dabo bread recipe, a Shabbat staple they cherished even while fleeing to Sudan as refugees.

The Jewish Holiday Table beautifully illustrates the shared Jewish journey—whether through exodus, immigration, or simply moving forward—and the traditions that endure across borders and generations.

Explore menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, or an Iraqi Purim spread. With each dish, this collection captures the soul of what it means to gather in a Jewish home, on a Jewish holiday. (more…)

Chicken Noodle Roast Chicken

Chicken Noodle Roast Chicken excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

Everyone loves Mary! This beloved host of Mary Makes It Easy and The Good Stuff with Mary Berg, who Variety calls “the millennial Ina Garten,” is back with a cookbook of 100 all-new recipes guaranteed to become your stress-free sidekick in the kitchen.

The kitchen is Mary’s happy place, where worries melt away, a busy mind calms, and time seems to slow down. But she knows that for many people, the exact opposite is true! However you feel about mealtimes, Mary is here to help, with uncomplicated but delicious recipes, packed with tips and tricks, to produce flavourful results—every time.

It’s What You Need: With chapters broken down into their main ingredient to facilitate easy searching, you’ll love Mary’s ideas for breakfast, veg & starch, pasta, fish, chicken, beef, pork & lamb, and, of course, sweets.
Make It Easy! It’s not just the name of her award-winning TV program, it’s her culinary ethos. Mary’s recipes look easy because they are easy, and the ones in this book are her most straightforward yet!
Find the “Why”: With notes in the margin of each recipe giving you the reason behind a certain ingredient or technique, you’ll learn tips that act as building blocks for all your culinary endeavours. And with call-outs that point to recipes where you can get ahead, build fast flavor, or get more bang for your buck, home cooks of all skill levels will find something to entice.

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Yangnyeom Roast Chicken

Korean American: Food That Tastes Like Home

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine.

Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric’s prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favourites with beloved American flavour profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.

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One-Pan Chicken Dinner

One-Pan Chicken Dinner, Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen by Jenna Helwig. Photography by Linda Xiao.

Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn’t get in the way of your life! In Bare Minimum Dinners, Jenna Helwig—food director at Real Simple magazine—shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal…or doing whatever else you want!

Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners).

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Chile-Maple Roasted Chicken

Chile-Maple Roasted Chicken, Antoni in the Kitchen by Antoni Porowski, Photography by Paula Brissman.

Antoni Porowski, the food and wine guru on Netflix’s sensation Queer Eye, meets people where they live—literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.”

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