My youngsters’ babysitter requested me the opposite day how I make my rooster. The ladies find it irresistible, she mentioned — one of the crucial gratifying issues you may hear whenever you prepare dinner for younger youngsters, who're tiny, tyrannical critics. (Here are extra concepts for what to feed them.)
My secret is that I take advantage of loads of salt. And I don’t imply an inappropriate or stunning quantity of salt; simply the correct amount to make the rooster style maximally chickeny, which is extra salt than most individuals assume to make use of. (Most dwelling cooking wants extra salt. Even desserts want extra salt!)
I additionally season the rooster throughout. Here’s how to do that so that you keep away from making a large number and repeatedly washing your arms: Have a pile of salt prepared in a bowl or salt cellar. Pick up a chunk of rooster with one hand and maintain it midair over a reducing board. Use the opposite hand to seize the salt and sprinkle it on either side, nonetheless midair. Don’t put the rooster hand within the salt bowl, or the salt hand on the uncooked rooster. That’s it. (For the most effective primer on the way to use salt, flip to Samin Nosrat’s seminal cookbook “Salt Fat Acid Heat.”)
I often roast bone-in rooster thighs salted this manner, brushing the pores and skin with oil, then cooking them at 425 levels and checking for doneness at half-hour. But an excellent and extra thrilling (and in no way tougher) rooster recipe is under, together with noodles and different scrumptious choices for the week. Write to me anytime at dearemily@nytimes.com — I really like to listen to from you.
2. Singapore Noodles With Charred Scallions
Hetty McKinnon provides candy scallions to her meatless model of the basic stir-fried rice noodles with curry powder, which regardless of the identify doubtless originated in Hong Kong. Play round with the greens when you like, so long as they prepare dinner rapidly — this one comes collectively quick.
3. Kefta
Nargisse Benkabbou’s kefta (the Moroccan Arabic time period for kofta) is straightforward and alluring: She blends parsley, cilantro, mint, cumin and candy paprika with floor beef or lamb, threads the combination onto skewers, then grills. You may use a grill pan as an alternative, or the broiler, and even simply form it into patties and prepare dinner them in a skillet.
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4. Creamy Chive Pasta With Lemon
This Ali Slagle recipe is extra grown-up than your typical creamy pasta, although not kid-unfriendly. It leans on chives as an ingredient, not a garnish, and crème fraîche, too (although you possibly can use heavy cream or ricotta). Change up the alliums when you like.
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