It's Time to Roast a Chicken

Plus: Romano Bean Pasta, Beer at Tosca, and My New Author Photo.

Hey everyone,

The weather is changing ever so slightly here in NYC. It’s gone from painfully hot to mildly hot to cloudy and warm to cool and slightly drizzly. For me, this is the dream: a cloudy day in New York, 61 degrees, a good book to read (just finished What Belongs to You by Garth Greenwell, now reading Normal People by Sally Rooney because I need to catch up). The only thing that could make it better? A roast chicken in the oven.

Now if you’ve been reading me for a long time, you’ve heard everything there is to hear about my roast chicken. If you’re new, you can catch up here. But would you believe me if I told you that this particular roast chicken, the one you see above, is the best I’ve ever made? Let me tell you what made it so good…