Video: Watch Melissa Clark cut up a whole chicken which saves you money at the store and help you make stock, via NYT.

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I had a question for my friend and neighbor Lois Baron and her email ended thus: “By the way, Passover is almost here and I am making more schmaltz plus some highpowered horseradish. Hope you have a fabulous Easter. Love the schmaltz lady.” I do love the Schmaltz Lady! She helped educate me in the ways of schmaltz, the glorious rendered chicken fat that makes everything taste better, especially things like these matzo balls, one of the greatest chicken soup garnishes ever! The photos above and below are from our app for iPads (minis too): The Book of Schmaltz: A Love Song to a Forgotten Fat, a short cookbook with twenty recipes for traditional Jewish dishes (kishke, cholent), as well as contemporary recipes putting this great fat to use (savory brioche, vichyssoise) and great photography Read On »

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A simple recipe for and escarole salad with roast chicken, poached eggs, and lardons, via Martha Stewart.

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My dear old pal Blake, author of two superlative biographies of American authors, Richard Yates and John Cheever, and currently the authorized biography of Philip Roth, ended a recent email with “and send me that damned curry recipe.” Blake works very hard, both as a writer (he has not one, but two new books coming out, a memoir and a biography of Charles Jackson), and as a teacher at Old Dominion University. His wife, a psychologist, works as well. They have a young daughter, and provided they aren’t flooded out of their home in Virginia and their generator is working (weather tends to follow him—read his Slate stories on being a Katrina victim), one of them will be charged with putting dinner on the table tonight. Both he and Mary want their meal to be Read On »

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Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

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