Easy

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

Simmer butter until its milk solids brown to unleash its nutty alter ego. Use it to bring deep flavor to baked goods, like these financiers, or as a sauce for fish or pasta.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

There's so much more to leafy greens than lettuce. In this no-lettuce recipe, greens are tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

Some like it hot. And those that do will absolutely love this jerk chicken recipe, which calls for heaps of Scotch bonnet (or habanero) peppers.

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

Try this artful Italian brittle for Passover.

Serve this icing spooned over cake or ice cream.