Deeply browned skin, smoky bacon, fresh herbs, and a liberal splash of rosé make this juicy chicken from Jonathan Waxman, chef-owner of Barbuto in New York, fancy enough for guests but easy enough for a weeknight dinner. (Watch him make a version of it in is My Go-To Dish video for CHOW.) Sop up the sauce with mashed potatoes or crusty bread.
What to buy: Be sure to get a 2-1/2- to 3-pound chicken, because anything bigger may not fit flat in the pot.
Bricks can be purchased at most hardware stores. You’ll need one or two standard 4-1/2-pound bricks to weigh down the chicken.
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