Roasting perfectly juicy chickens shouldn’t be intimidating! I placed two chickens in my @allclad XXL Roaster over some vegetables, topped with kosher salt, freshly-ground pepper, and olive oil, filled the bottom with chicken stock (THIS IS KEY), then baked for about an hour at 400°F until the thighs hit 160°F. I promise you, the chicken will carry-over cook while you let it rest for 20 minutes before carving and enjoying!
You can purchase your own All-Clad pans on All-Clad.com! #AllCladPartner
The kind of cake you make once, then keep coming back to.
Whole-milk ricotta keeps the crumb rich and tender, while fresh blueberries and lemon bring brightness to every bite. Baked to a golden finish, this is the kind of recipe that earns its place in your baking rotation.
Ingredients
• 10 tbsp unsalted butter, room temp
• 1 cup granulated sugar
• 3 eggs, room temp
• 1 cup whole-milk ricotta
• 2 tbsp plain yogurt
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1¼ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 12 oz fresh blueberries
• Powdered sugar, for finishing
Instructions
Preheat oven to 350°F. Grease your pan.
Beat butter and sugar until light and fluffy. Add eggs one at a time.
Mix in ricotta, yogurt, vanilla, and lemon zest.
Whisk dry ingredients separately, then fold into batter until just combined.
Gently fold in blueberries, pour into pan, and smooth the top.
Bake 45–55 minutes, until golden and set. Cool slightly, dust with powdered sugar, and serve.
@natasha.bethh ’s 10-minute take on this mother sauce is built for Mother’s Day brunch. A silky blend of yolks, lemon, and butter brought together over steady heat.
10-minute Hollandaise
• 2 egg yolks
• 2 tsp water
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp cayenne
• ½ cup butter
Blend yolks + seasoning. Slowly stream in hot melted butter while blending until silky.
Unexpected, but trust us (and @natasha.bethh ), put magnolias on a flatbread pizza. They add a soft, ginger-like flavor and pair nicely with slow-roasted garlic (keep the oil!), endive, goat cheese, and champagne vinegar.
Spring greens, in their element. Green curry with what’s fresh right now. Steady heat keeps it moving so that nothing overcooks and everything stays bright.
Perfectly searing a fillet of fish, like your favorite restaurant, just takes oil, high heat, and a quality pan like @allclad D3 Stainless-Steel Pans! I serve the fish with a ridiculously easy yet impressive 4 ingredient lemon butter sauce. You can purchase your own All-Clad pans on All-Clad.com! #AllCladPartner
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For the Fish:
Vegetable oil, for searing
2 - 6 oz white fish fillets (I used red snapper)
Kosher salt, to taste
For the Lemon Butter Sauce:
2 sticks salted butter
1 large shallot, minced
2 tablespoons fresh sage leaves
1/2 cup freshly squeezed lemon juice
