Latest news with #roastchicken
New York Times
6 days ago
- General
- New York Times
I'm Sorry I Ignored You, Angel Hair Pasta
Good morning! Today we have for you: Angel hair pasta, vindicated A golden, herby roast chicken from the South of France Plus, we have the recipe for the Hellbender pancakes Dear angel hair pasta: I'm sorry. For years — decades? — I completely avoided you, never bringing you home from the store to join the linguine and rigatoni in my pantry. I scoffed at you: Too thin! Too light! Too precious a name! But now I understand that I was wrong, and that your perceived faults are actually benefits. You cook in a flash, meaning I can spend less time with a bubbling, steaming pot of boiling water on boiling-hot summer days. Your lack of heft lets the other ingredients in the dish shine. You're not so different from somen, a thin Japanese wheat noodle great for effortless slurping, and I've never scorned somen. So here's the plan: I'll make it up to you, angel hair pasta, with this beautiful recipe from Dan Pelosi that combines your thin, twirly strands with olive oil, butter, garlic, herbs and juicy cherry tomatoes. And I will make this on repeat, because the tomatoes are so good right now, and this is exactly the sort of easy dish I want to make and eat while the days are still long and the sleeves are still short. Featured Recipe View Recipe → Roasted chicken Provençal: Cook for the vacation you want. I don't have plans to be in the south of France anytime soon, but this five-star Steven Stolman recipe, adapted by Sam Sifton, will get me there in spirit. 'It is a perfect dinner-party meal,' Sam writes. 'Chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence.' Baguette and chilled rosé not optional. Bánh mì salad: I love the 'will it salad' canon; notable entries include this chicken gyro chopped salad and pizza salad. I'm going to make this Christian Reynoso recipe with canned sardines swapped in for the ham, simply because I once had a sardine bánh mì that I'm still thinking about. Smashed beef kebab with cucumber yogurt: In case you have not yet made this Zaynab Issa dish, our most popular new recipe of 2025 (so far), please consider this your kind invitation to do so. There are two things, and only two things, that will get me out of bed willingly and promptly on the weekend: a flight to catch, and pancakes. So I am very excited that we have the recipe for these masa pancakes from Hellbender in Ridgewood, Queens. The masa gives them lovely crisp surfaces and edges, and some yogurt in the batter makes them fluffy. Watch Samantha Seneviratne make these so-good pancakes by clicking here or on the image below:
Daily Mail
18-06-2025
- General
- Daily Mail
Deli worker lifts the lid on Coles' best-kept secret about its popular roast chicken: 'Not enough people know about it'
A Coles deli worker has lifted on the supermarket's best-kept secret about its fan-favourite roast chicken - and it's something not everyone knows. Ellie, from Adelaide, said shoppers are entitled to a free hot chook if there are none available for purchase before a certain time, as part of its supermarket policy. 'Not enough people know about this so I thought, I would let you in on the best deli secret there is,' she said in a now-viral video. 'If you come to Coles before 8pm and there are no chickens in our our chicken warmer you can get a free roast chicken on us. 'So our chicken promise is that we promise to always have a hot chicken ready for you but if you come to the store before 8pm and the oven isn't broken, then you are entitled to a free chicken ticket. 'I know, it's pretty cool.' The free roast chicken policy is available in most stores across Australia - but the time to claim the voucher depends on your location, as trading hours vary between states and regions. If you ever come across an empty chicken warmer, and see a signage that reads 'Our Promise' at your local Coles store, it's best to ask a staff member for the voucher. 'It will say the times on the sign at your store,' she said. 'For mine it's between 9am-8pm.' However, the Coles employee said shoppers will only get the voucher if they specifically mention the free roast chicken promise. 'You have to ask (for the voucher) first, we don't offer, that's why it's a secret,' Ellie said. 'But if we do ask, we give you one of these vouchers, and you have a week to come and get a free chicken. 'Thought that you guys might want to know that.' After working at Coles for seven years, Ellie said she decided to share her all-time favourite deli hack as she noticed not every shopper knew. Her video has been viewed more than 850,000 times - with many saying they already knew about the policy as it's one of their favourite money-saving hacks. 'I used to purposely go to Coles at 7:30pm to get a voucher because my local Coles liked to clean and close early - so 90 per cent of the time they'd have no chickens left. It was a bit awkward when it was the same worker but they never said no to giving me a voucher,' one shared. Ellie, from Adelaide , said shoppers are entitled to a free hot chook if there are none available for purchase before a certain time, as part of its supermarket policy Meanwhile, many confessed they had no idea they could score a hot chook if there's none available certain times. 'I wish I had known about this sooner because the one where I live never has chickens at 6pm,' one revealed. 'I worked in the deli for four years, only about four people ever asked me for a hot chicken voucher within the four years as no one knew about this,' one former Coles employee revealed. 'Thank you, you're a life saver,' another added. However, not everyone was lucky to get a voucher. 'I went to Coles last night at 7.30pm and asked for the chickens and she said 'there's none left' and turned her back so must only be at select Coles,' one shared. 'I literally went into Coles for a hot chook at a reasonable hour and there were none and I asked someone walking past and she's like, "It's empty... Oh look they are cooking", and walked off,' another revealed.
News24
02-06-2025
- Entertainment
- News24
Roast chicken, but make it Indian-ish
Roast chicken is a staple in many households—even mine—because it's a fuss-free dish that keeps bellies full for the days following its first appearance. I love to make a roast chicken and then re-imagine it during the week for lunch. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients 1 whole organic chicken 2 Tbsp coconut oil 1 Tbsp garam masala 1 clove garlic, crushed ½ tsp ground ginger ½ tsp ground turmeric 1 Tbsp fine salt ½ lemon Method 1. Rinse the whole chicken, then drain in a colander, cavity facing downwards. Once drained, place the chicken in a dish. 2. Heat the coconut oil if it is solid (it shouldn't be hot, just melted), then transfer to a bowl. Mix in the garam masala, garlic, ginger, turmeric and salt. Pour over the bird and massage into the skin. Allow to marinate for at least 1 hour, but preferably overnight. 3. Transfer the chicken to an Instant Pot or air fryer and insert the lemon in the cavity. Cook at 180°C for 45–55 minutes (the usual store-bought raw chicken is just over 1 kg, which will cook in about 45 minutes). Start with the breast-side down and flip the bird over halfway through. This results in succulent breast meat. Allow to rest for 10–15 minutes before carving and serving. This recipe is an extract from Kamini Pather's debut cookbook, All Dahl'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dahl'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
Telegraph
13-05-2025
- General
- Telegraph
Sformato di spinaci
A sformato is an Italian dish that is like a soufflé, but more dense. I suppose we might call it a 'bake', but that could be anything. They're made with vegetable purée (I mash or chop it rather than puréeing in a food processor), eggs, cream, Parmesan and seasoning. Spinach sformato is the one I usually see on menus, but I make a lovely pumpkin one in the autumn, and they can also be made with courgettes. They're more filling than you might expect. Some versions contain mashed ricotta as well. It's good with another vegetable dish and I love it with roast chicken, too.
ABC News
10-05-2025
- Entertainment
- ABC News
Tony Tan's roast chicken with black bean sauce — a takeaway classic, reimagined the traditional way
Tony Tan is bringing an Aussie takeaway favourite back to its roots, showing Alice how to cook it the traditional way. This dish elevates a humble roast chicken with deep, savoury notes from fermented black beans, Shaoxing wine, and fragrant ginger. But the real secret? A homemade chicken broth — crafted from scratch with bones, aromatics, and time — forming the backbone of countless Asian dishes. This slow, careful process infuses the dish with layers of umami, making it richer and more complex than anything you'd get in a takeaway box. Forget the shortcut — this is how it's really done. Here's the full list of recipes from Season 2 of A Bite To Eat With Alice. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 5pm on ABC TV.
