Chef Jonathan Waxman of Barbuto in New York, and the newly opened Adele’s in Nashville, shows Billy how to make his famous roast chicken.
Jonathan Waxman's Go-To Chicken Under a Brick
This episode of My Go-To Dish features Jonathan Waxman, Top Chef Masters contestant and author of Italian, My Way. Waxman's West Village restaurant, Barbuto, is a Chowhound favorite. To riff off of the chef's brick chicken recipe yourself, start with this basic recipe and improvise as Waxman does in the video!
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
A Menu Worthy of Returning to Twin Peaks
In anticipation of the return of Twin Peaks, we look back at the best food moments from the cult classic.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.