This is roast chicken done right. Chef Jean-Pierre walks you through each step to get that golden skin and juicy, flavorful ...

Ingredients: 1 whole - or whatever part of a head of cabbage you have left Oil for frying Salt and pepper to taste 5 mL (1 ...

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon salt, sugar, and pepper in a small bowl. Sprinkle evenly over chicken ...

1 whole chicken (around 1.6kg) 1 fennel bulb, cut into 1 cm thin slices; ... Combine the vegetables on a large roasting tray, then place the chicken, skin-side up on top. Roast for 35-40 minutes, ...

Roast the chicken in the preheated oven for 20 minutes to gain some colour. Baste, then turn the oven temperature down to 150C and roast for a further 20 - 25 minutes with further occasional basting.

Is Weber still the king of the grill? We put a slew of top full-sized, tabletop and portable grills to the test to find the ...

Place the chicken in a roasting pan and roast for 30 minutes. Add the brussels sprouts, butter and caraway seeds to the pan and roast for 20 minutes longer, until the chicken is cooked through.

[fire whooshing] Ooh. Whoo. Jesus. It is 10:00 AM, we're right outside Taipei in Yilan. We're at [speaking in foreign language] and we're about to ...

1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish. 2. Spread the potatoes, tomatoes, artichokes, shallots, and garlic in the dish.