Thomas Keller’s recipe for his “simple” roast chicken appears in his wonderful book Bouchon on one of the first few pages.  I noticed it’s being shared on Epicurious and some other sites, so I figure I can also share it here without too much worry.  It is, he writes, his favorite thing to make at home and just enjoy with little fuss.  I have to agree… this is a fantastic recipe and I don’t even bother with fancy sauces, brines or rubs any more.  The chicken (provided you use a small, nice chicken) provides all the flavor and fat needed.  It’s so crispy and delicious, with nothing but natural chicken flavor, super-crisp skin and a little thyme.

If you want more servings, just get two chickens and roast both.  Don’t buy a huge 7-pound monster.

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I wanted to share this recipe today.  I love the play between the pork juices, balsamic sauce and fruit.  It’s quite impressive and it tastes great.  It’s also a great use of your real homemade stock.

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Piccata is a well-known dish that features some of cooking’s most essential skills – sauteing and making a pan sauce.  It also tastes great.  Bursting with fresh lemon flavor,  it’s simple, easy, and so satisfying to eat.  The key lies in the fresh ingredients, real wine (throw the “cooking wine” away and pick up some dry vermouth – keep it in the fridge with the cap closed) and a skillful saute of the meat so that it remains juicy and delicious.

For Veal Picatta, just use veal cutlets instead of chicken breasts and perhaps a dash of veal stock along with the chicken stock.  Veal cutlets cook faster, so use less time when sauteing them.

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I love a cheesesteak.  There many variations, some good, many boring, but my favorite is a classic philly style – juicy, flavorful meat drowned in runny cheese with a few sauteed peppers and onions.  It’s one of my favorite junk foods and actually very easy to make with the proper ingredients.

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This classic Japanese dish is easy to make and quite delicious.  It’s best if you can find some Japanese dashi powder (dashi no moto as it is often labled) to make a broth for the sauce.  Light chicken stock can also work in a pinch.

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Steel cut oats are so healthy and the texture is very nice.  Normally, it takes a long time to make steel cut oatmeal.  The oats have to be simmered for quite some time.  But there is an easier way if you want a single serving ready for you as soon as you wake up in the morning, and it requires very little effort or equipment.

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This is the best grilled cheese sandwich you can make.  Really, it’s been tested and approved.  Found in Saveur.