Cooking Light, October 2013 page 102
Updated December 07, 2012
Bistro Roast Chicken
Credit: Raymond Hom; Styling: Pamela Duncan Silver
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Mashed Potato Casserole
Mashed Potato Casserole
Credit: Raymond Hom; Styling: Pamela Duncan Silver
Mashed Potato Casserole Recipe
The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
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Bistro Roast Chicken
Bistro Roast Chicken
Credit: Raymond Hom; Styling: Pamela Duncan Silver
Fresh herbs, butter, and Dijon mustard provide big flavor in this simple roast chicken. It first cooks breast side down, then is turned over to finish cooking. This method ensures moist breast meat. Look for a bird labeled "roasting chicken" or "roaster"—these usually have more meat and are more tender than broiler-fryers.