A roast chicken that has been brined, notice shiny skin. Photos by Donna Turner Ruhlman
[Update 1/16: Winners have been chosen; their dishes are at the bottom of this post.]
Two and a half years ago, I wrote
a post on staple meals because I’m fascinated by what people eat at home when they don’t want to think about what to make, what their go-to, middle-of-the-week meal is, because they are invariably quick, efficient, economical, and well, good enough to eat once a week forever. (I think they also tell us a lot about who we are).
The woman who has been cutting my hair for 12 years, three kids 16 and younger, husband not always at home, an “I don’t have a lot of time” mom. She makes chicken legs on a small rotisserie, and will do ...
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