Flavor

Updated 12:00 a.m., Thu September 22, 2016
PHOTO BY: Tribune Content Agency

Browning the chicken skin-down results in a nice golden color after finishing it in the oven skin-up.

Getting better

Pan-roasted chicken shows how recipes can evolve with time

It seems to me sometimes that too many people treat recipes like scientific formulas to be followed precisely. But that isn’t how I love to cook, or how I hope fans of my cookbooks or online cooking school will treat my recipes. Great recipes are living things. Most of them can be changed in an instant, based on what’s in season or good in the market, how ingredients are responding as you cook them, and whatever whim might strike you. That’s certainly how I like to cook, especially at home. And I’ve been thinking about that a lot lately while looking at my recipe for pan-ro... READ MORE

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