T. Rex loves crispy chicken skin and this recipe delivers. I slather butter under the skin and place the chicken on a rack to allow the air to circulate around it—the chicken bastes from the inside. The meat is incredibly moist while the skin becomes crunchy. The rack I use for this recipe is the kind that doubles as a cooling rack but with one important difference: it’s oven-safe (many are not so check with your manufacturer). I place the rack on a half-sheet pan which is

Overview of the garden before planting. Something shifted inside of me recently. After reestablishing trust with the young transplants, I felt myself relax. Or rather, I became willfully lax. Starting a new business has afforded me only a limited amount of time and energy to devote to the garden. Why then would I waste what I can give by needlessly fretting? I must admit, I’ve also become more confident. I’m more tuned in to the nature of my garden and Michigan’s growing

Grapefruit, feta cheese, olives…the ingredients in this salad may seem like a weird combination but they actually work well together. You get a lot of “ness” with this salad: the tanginess of the grapefruit, the saltiness of the feta cheese and olives, the crunchiness and sharpness of the onions and radishes, and the sweetness of the dressing. It’s different, refreshing, and complements heavier dishes like stews or curries. 4 cups mixed greens 1 grapefruit, peeled, segmente

Shortly after moving to my small town, I thought of opening up a bistro. One night, I lay awake creating a menu. While I never did open the bistro, I kept the menu. And one of the items offered on it was the beginnings of this dish. I tweaked it a little and came up with a recipe full of layered flavors and textures. While there are several parts to this recipe, they’re easy. Just follow them in the order written. Also, this is a great way to share kitchen duties: one p

Grapefruit is one of my absolute favorite flavors of gelato. Even though I lived in Italy for three years and ate gelato everywhere I went, I could only find this flavor in one small place—and that place only made it twice. Twice! And once I returned to the U.S., forget about it! So unfair! But I finally stopped pouting and began to play around until I got a version that comes pretty close to the real thing. To make this gelato, you’ll need an ice cream or gelato maker;