Recipes By Jennifer Perillo
3 recipes found
The Only Roast Chicken Recipe You'll Ever Need
I know, it's a big claim telling you to toss all of your other roast chicken recipes, but I don't think you'll be disappointed after the first bite. Did I also mention that it makes for perfect roast chicken in only 60 minutes? Yep. There are no bells and whistles here—nor will you find fancy herbs. It's all about technique, from a higher-than-usual roasting temperature, starting off with a dry roast (not adding any fat or liquid to the pan at first), to properly salting the bird before popping it in the oven. Unless you have a killer hood vent, you'll want to open the windows for the dry roasting—trust me, the little of bit smoke is well-worth it! And yes, it sounds fussy to baste every 10 to 15 minutes, but super crispy skin is the reward. What happens next is a sheer delight, simple only in its method, and exceptional in taste. If you manage to have leftovers (you might want to roast 2 chickens), the extras can always go into tacos, chili, or homemade chicken croquettes.
2-Ingredient Duck Sauce
Having mastered many of my Chinese takeout favorites at home, it was time to try my hand at making homemade duck sauce. This easy recipe is just 2 ingredients.
Sweet Potato, Leek & Ricotta Souffle
I’ve been really inspired by leftovers lately. That whole idea of waste not, want not, makes a big difference on the weekly grocery bill too. This past Rosh Hashanah, I was “winging” it for the side dish. I knew it would be something with sweet potatoes, since I’d picked them up at the farmer’s market, but I didn’t really have a plan. That is until I saw the leeks at the market too. I started thinking about mashed sweet potatoes paired with some sautéed leeks. Then that morphed into a soufflé. When I got home and started unloading ingredients, and spied some leftover homemade ricotta I’d made earlier in the week, my side dish was finally complete—a sweet potato, leek and ricotta soufflé.