Makes about 3 cups

1/2 cup crispy fried onion pieces
1/4 cup powdered beef stock base
1/4 cup dehydrated onion flakes
3 Tbsp dehydrated granulated onion
2 Tbsp dehydrated granulated garlic
2 Tbsp Cream of Wheat powder
1 Tbsp kosher salt
1 Tbsp granulated sugar
1 Tbsp butcher’s ground black pepper
1 tsp mustard powder
1 tsp ground coriander
1/2 tsp cayenne pepper

• In a bowl, combine onion pieces, beef base, onion flakes, granulated onion and garlic, Cream of Wheat, kosher salt, sugar, black pepper, mustard, coriander, and cayenne.

• Store in an airtight container in a cool, dry, dark place.

• Keeps up to 3 months.

Excerpted from Beerlicious by Ted Reader. Copyright © 2012 by Ted Reader. All rights reserved.

World Famous BBQ chef Ted Reader combines his favourite passions—beer & BBQ—and launches his most daring collection of grilling recipes yet!

In this cookbook you will find recipes from Ted Reader, his family, friends and fans. Each recipe is made with a different beer that Teddy chose for unique reasons and flavours. He believes that the essence of great backyard grilling and smoking comes from having fun and if you know Ted, you know that he lives to have fun.

1/4 cup (60 mL) fresh lime juice
3 Tbsp (45 mL) olive oil
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) liquid honey
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) sweet paprika
12 chicken thighs, skin on and bone in
2 handfuls hickory wood chips, soaked in water for at least 2 hours

The Rainford Method

1. Combine the lime juice, oil, mustard, honey, garlic powder, cumin and paprika. Place the chicken thighs in a resealable plastic bag with the marinade and refrigerate For 2 hours.

2. Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a temperature of around 350ºF (180ºF) to grill the chicken. For gas grills, preheat the grill to 350ºF (180ºC) then turn off one side of the grill to achieve indirect heat.

3. Once the charcoal grill is heated, place two handfuls of soaked hickory wood chips on top of the lit charcoal. For gas barbecues, place the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill.

4. Remove the chicken from the marinade and place over the cooler part of the grill. Allow the smoke to penetrate the thighs. Cook for 30 minutes or until cooked through.

Move the thighs over direct heat and cook for 6 to 7 minutes per side or until well-marked and the chicken reaches an internal temperature of 170ºF (77ºC).

Makes 8 servings

Excerpted from Rob Rainford’s Born to Grill. Copyright © 2012 by Rob Rainford. Photographs Copyright © 2012 by Mike McColl. Excerpted by permission of Appetite by Random House, a division of Random House of Canada, Limited. All rights reserved.

If you prefer a thicker crust, double dredge: coat the chicken in the flour mixture and let sit for fifteen minutes, then dredge in flour again, tapping off excess. Buttermilk makes the chicken incomparably moist, so don’t skip the important step of marinating (preferably overnight).

Allowing the chicken to drain for a good hour before you dredge in flour will help ensure an evenly coated, lump–free crust.

1 whole fryer chicken (2 1/2 to 3 pounds), cut into 10 parts
1 quart buttermilk, well shaken
1 1/2 tablespoons dry mustard powder
1 1/4 teaspoons cayenne
Coarse salt and freshly ground pepper
1 1/2 cups all–purpose flour
2 tablespoons yellow cornmeal
Neutral–tasting oil, such as safflower, for frying

1 Place chicken parts in one or two shallow dishes, just large enough to hold them snugly. In a medium bowl, whisk together the buttermilk, mustard powder, and 1 teaspoon cayenne; season with salt and pepper. Pour marinade over the chicken, making sure the parts are completely submerged.

(Alternatively, divide the chicken and marinade evenly among large resealable bags; rest the bags on a rimmed baking sheet to catch any leaks.) Cover tightly and refrigerate at least 4 hours or up to overnight.

2 Remove chicken from the marinade and allow to drain on a wire rack set over a rimmed baking sheet for 1 hour before cooking (discard marinade). Meanwhile, whisk together the flour, cornmeal, and remaining 1/4 teaspoon cayenne; season with salt and pepper. Spread mixture in a shallow dish.

3 When you are ready to begin frying, pour a scant 1/2 inch oil into a large cast–iron skillet and heat over medium until oil registers 375°F on a deep–fry thermometer. (Alternatively, test by dropping a cube of white crustless bread into the oil; it should turn golden brown within 1 minute.)

4 While the oil is heating, and working with a few parts at a time, dredge chicken in the flour mixture, turning to completely coat. Shake off excess flour and set chicken on a parchment–lined baking sheet as you work.

5 Preheat oven to 200°F. Set a clean wire rack on a rimmed baking sheet with several layers of paper towels on top of rack. Working in batches (skillet should be filled but without pieces touching each other), arrange chicken, skin side down, in a single layer. Adjust heat so temperature of oil remains between 330°F and 340°F during frying. Cover and cook until chicken is crisp and golden on bottom and parts remove easily from pan, 4 to 5 minutes.

Carefully turn chicken and continue frying (covered) until crisp and cooked through (breasts should register 160°F and thighs 165°F on an instant–read thermometer), 4 to 5 minutes more. Remove each part as soon as it is ready (wings, drumsticks, and thinner breast pieces cook faster than thighs). Transfer to prepared rack on baking sheet and keep warm in the oven while cooking remaining chicken, returning oil to 375°F before adding each batch. Serve chicken hot.

SERVES 4

Excerpted from Martha’s American Food by Martha Stewart Copyright © 2012 by Martha Stewart Living Omnimedia, Inc. Photograph Copyright © 2012 by Romulo Yanes. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

Salted lemon, fresh mint, and fennel shake up wholesome wheat berries. Some wheat berries are quite large; I prefer small kernels, like the ones I buy from Heritage Prairie Farm, for their lighter texture. If you see similar wheat berries for sale at the farmers’ market, try them out. Curly pea shoots and pops of sweet peas sweeten the deal. When I can find it, I also like to stir in anise hyssop, a licorice-flavored herb.

I have another neat trick to separate this dish from weightier whole-grain salads. I dehydrate some of the cooked wheat berries, then fry them until crisp. To do so, set up a dehydrator or preheat the oven to 135F and oil a baking sheet. Remove 1/2 cup of the cooked wheat berries and spread out onto the baking sheet. Dehydrate them for five hours. To fry the wheat berries, heat 1/2 inch of oil in a wide pot or straight-sided sauté pan over medium-high heat. Once the oil begins to shimmer, scatter the wheat berries into the pot and fry until crisp, about 1 minute. Drain the wheat berries on paper towels and season with salt. While the dynamic texture is worth the effort, you can skip this step without compromising the flavor of this honestly good—and good for you—salad.

2 cups wheat berries
Kosher salt
4 wedges Preserved Lemons (recipe below)
1/2 sweet onion (like candy or Vidalia), finely diced
Grated zest and juice of 1 lemon
3 tablespoons champagne vinegar
2 tablespoons honey
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 cups peas, freshly shucked or frozen
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh fennel
fronds or anise hyssop
6 cups pea shoots

1. To prepare the wheat berries, rinse them under cold water. Place in a medium pot and cover with 2 inches of water. Bring the pot to a boil and season with a big pinch of salt (about 1/2 teaspoon). Cover and simmer over low heat until tender but still chewy, about 1 hour. Drain the wheat berries (if any excess water remains). You should have about 6 cups of wheat berries.

2. To make the vinaigrette, run the lemon wedges under a stream of cool running water for 15 minutes to rinse away excess salt. You also can soak the wedges in a generous amount of water overnight. Drain the wedges, remove the pulp, and cut away as much pith as possible without losing any of the rind. Mince the rind. In a small bowl, mix the rind with the onion, lemon zest and juice, vinegar, and honey. Season gently with salt and pepper (the rind will be salty), then whisk in the olive oil.

3. To make the salad, if using fresh peas, blanch them in a pot of boiling salted water for 2 minutes, then drain. If using frozen peas, rinse them briefly under running water. Fold the peas into the wheat berries, followed with all but 2 tablespoons of the vinaigrette. Mix in the mint and fennel fronds, then taste, seasoning with salt if needed. Keep warm.

4. To serve, in a large bowl toss the pea shoots with salt, pepper, and the remaining 2 tablespoons of vinaigrette. Lay a bed of pea shoots on a serving platter. Spoon the warm wheat berries on top.

Preserved Lemons

It’s easy to understand why chefs across America have lemon rinds curing in their walk-in coolers: salt-cured lemons are not only easy to make, they also lend a lemony perfume to a dish without adding acidity. Morocco gets most of the credit for curing and cooking with citrus rinds, and rightly so. (What would a tagine be without preserved lemon rinds in the broth?) But the practice of curing lemons also has roots in America. In Housekeeping in Old Virginia, a household manual published in 1879, a recipe instructs cooks to coat lemons in “very dry salt,” store them near a fire for seven days, and then cover them in boiling vinegar and spices. After a year in vinegar, they were ready to use.

My version of preserved lemons uses two parts salt to one part sugar. I also add a handful of herbes de Provence. With this ratio, you can scale the recipe to cure more lemons. You also can use Meyer lemons or orange wedges, though I’d advise against grapefruit. Unfortunately, curing the rinds emphasized the grapefruit’s bitter floral flavor, which I find more difficult to fold into savory meals than lemon or orange rind. When buying citrus to cure, opt for organic, unwaxed fruit. The wax on conventional store-bought lemons inhibits salt from soaking into the rind.

To cook with preserved lemons, remove a few rinds and rinse them under cool running water for 15 minutes. Alternatively, soak them in several changes of cool water over the course of a few hours. Next, run a sharp knife between the rind and pith, removing as much pulp and pith as possible. Once the rind is clean, it is ready to be sliced or minced and added to stews, panseared fish, or sautéed vegetables. The lemons can be used after a month of curing, but I prefer to wait four months for the best results. After four months, store the lemons in the refrigerator. They will keep for more than a year.

makes about 2 pints

2 cups kosher salt, plus more if needed
1 cup sugar
1/4 cup herbes de Provence
8 lemons

1. In a large bowl, mix together the salt, sugar, and herbes de Provence.

2. Slice off the ends of the lemons and cut smaller lemons into 4 wedges, larger lemons into 6 wedges. Coat the wedges generously in the cure. Layer some cure at the base of a ceramic or glass storage container (a wine bottle chiller or large Mason jar works well). Layer in the wedges, sprinkling more cure between each layer. Squeeze 1 or 2 of the lemons over the top, then coat the top layer generously with the remaining cure. If the lemons aren’t completely covered, sprinkle a layer of salt over the top. Cover the container and set aside for 4 to 5 days.

3. In a few days, lemon juice will leach out of the wedges and mix with the salt, creating a brine. Check to see that the lemons are submerged. You might need to put a plastic lid on top of the lemons and put a weight, such as a ramekin, on the lid to prevent the wedges from bobbing to the surface, which inhibits proper curing. Place in a cool corner (preferably under 65F), giving the lemons a periodic stir, and cure for at least 1 month but preferably 4 months. Once cured, the lemons will keep for at least a year in the refrigerator as long as they stay submerged in the brine.

Excerpted from The Preservation Kitchen by Paul Virant and Kate Leahy. Copyright © 2012 by by Paul Virant and Kate Leahy. Excerpted by permission of Ten Speed Press Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For more great lifestyle tips & recipes, sign up for our Joie de Vivre newsletter!

For all the salmon lovers, like me, this one’s for you. The salmon cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of bread crumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook.

Serves 4 to 6

Salmon cakes
1 (14.75-ounce) can boneless, skinless pink salmon, drained
1 large egg, beaten
1?3 cup chopped fresh chives
26 saltine crackers, crushed (1 1?2 cups)
1/2 cup frozen corn, thawed
1/4 cup mayonnaise, plus more as needed
2 tablespoons Dijon mustard
1 tablespoon capers, rinsed and drained
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature

Sauce
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the salmon cakes: Using a fork, flake the salmon into 1/2-inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4 inch thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.

In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

For the sauce: In a small bowl, mix the yogurt, capers, lemon zest, lemon juice, salt, and pepper. Arrange the salmon cakes on a platter and serve the sauce alongside.

Excerpted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012 by Giada De Laurentiis. Photographs Copyright © 2012 by Amy Neunsinger. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For more great lifestyle tips & recipes, sign up for our Joie de Vivre newsletter!

Spinach Gnocchi

Makes about 100 gnocchi pellets

1 1/2 pounds of spinach
1/2 cup ricotta
3 extra-large eggs
3 cups all-purpose flour
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
3 tablespoons of butter or extra-virgin
1 teaspoon finely chopped fresh sage
Pinch of grated nutmeg
Salt and pepper

1. Cook about 1 1/2 pounds of spinach to get 1 cup. Firmly squeeze the cooked spinach in your hands to wring out any water. Put the spinach in a food processor with 1/2 cup ricotta, 3 extra-large eggs, 1 cup all-purpose flour, and 1 1/2 cups freshly grated Parmigiano-Reggiano cheese. Puree for about 1 minute.

2. Transfer the dough to a large bowl and work in 2 cups flour, 1 teaspoon finely chopped fresh sage, 1 tablespoon salt, a big pinch of pepper, and a small pinch of freshly grated nutmeg. Add a little more flour if necessary to keep the dough from sticking to your fingers.

3. Roll the dough out into five rolls, each about 15 inches long and 3/4-inch thick. Cut the dough into 3/4-inch pellets (you should get about twenty pellets per roll). Poach the pellets in a large skillet filled with simmering water for about 7 minutes.

4. Lift the gnocchi out with a slotted spoon or skimmer and transfer them to a bowl with 3 tablespoons of butter or extra-virgin.

Excerpted from Vegetables Revised by James Peterson. Copyright © 2012 by James Peterson. Excerpted by permission of Ten Speed Press Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For more great lifestyle tips & recipes, sign up for our Joie de Vivre newsletter!

Pin It

Makes 4 servings

Preparation time: 30 minutes, plus overnight marinating
Cooking time: 10 minutes

4 boneless, skinless chicken breasts, cut into 3/4-inch cubes
4 garlic cloves, chopped
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 green or red bell pepper, seeds removed, cut into cubes
8 shallots, quartered

1. Place the chicken in a shallow dish and toss with the garlic, lemon juice, cumin, and thyme. Add salt and pepper to taste.

2. Cover and refrigerate overnight.

3. The next day, preheat the oven to Broil (or a grill to High).

4. Thread the chicken pieces onto skewers (see Note), alternating chicken, bell pepper, and shallots.

5. Brush the kebabs with the marinade and cook under the broiler or on the barbecue, 5 minutes on each side.

Note: You will need wooden or metal skewers for this recipe. If you are using wooden skewers, soak them in water for at least 30 minutes so they won’t burn.

 
Excerpted from The Dukan Diet Cookbook Copyright © 2012 by Dr. Pierre Dukan. Photographs Copyright © 2012 by Ben Fink. Excerpted by permission of Random House Canada. All rights reserved.

Basic Tomato Sauce

This tomato sauce is really not much more than pulped tomatoes. Nevertheless, in all its simplicity, it is an ideal foundation for many pizzas because the toppings that will go over it and blend with it bring a bouquet of flavors to the pie. I don’t want the sauce and toppings fighting each other. Harmony: That’s my mantra.

Makes 620 to 800 grams (depending on whether you use fresh or canned tomatoes, which yield a greater volume); or enough for about 8 pizzas

700 grams (1 1/2 pounds) ripe plum tomatoes or 1 794-gram (28-ounce) can peeled Italian plum tomatoes
20 grams (about 2 tablespoons) extra-virgin olive oil
2 grams (1/4 teaspoon) fine sea salt

1. If using fresh tomatoes, bring 4 quarts water to a boil in a 5- to 6-quart pot.

2. Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a paring knife.

3. Whether using fresh or canned, cut each tomato into several wedges and run them through a food mill over a medium bowl to create a pulp (not a fine puree; you want to retain some texture). If you don’t have a food mill, just squish them with your hands—it’s messy but fun.

4. Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.

Tomato Pie

It may be a good idea to make this elemental tomato pizza first, before moving on to anything else. I know that at first blush it seems too simple to be good, mostly just sauce and bread. But even if you doubt me now, I don’t think you will later. This pie is great practice for preparing the dough and learning my cooking method. And as you try one pie after another, you’ll also begin to get the idea of how I construct a pizza. If I start by thinking about this unadorned tomato version, for instance, I know that with a simple addition of flavorings it can easily be transformed. I might use cheese and arugula or olives and anchovy. It’s all a matter of imagination, something like architecture; you build a base and go from there.

Makes one 10- to 12-inch pizza

1 ball of Pizza Dough, shaped and waiting on a floured peel
70 grams (1/4 cup) Basic Tomato Sauce (see above)
Generous pinch of fine sea salt
Extra-virgin olive oil, for drizzling

1. Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500F for 30 minutes. Switch to broil for 10 minutes.

2.With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Sprinkle with salt. Drizzle oil over the pie.

3. With quick, jerking motions, slide the pie onto the stone. Broil for 3 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.

4. Using the peel, transfer the pizza to a tray or serving platter before slicing it into wedges. Serve immediately.

Excerpted from My Pizza by Jim Lahey and Rick Flaste. Copyright © 2012 by Jim Lahey and Rick Flaste. Excerpted by permission of Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For more great lifestyle tips & recipes, sign up for our Joie de Vivre newsletter!

Two-Pork Croque Monsieur with Spiced Mornay

No one knows where Mornay sauce comes from, or which Duc de Mornay, if any, is responsible for this almost scandalously voluptuous and creamy cheese-based sauce. All we know is that it’s so simple and insanely delicious. My version of croque monsieur includes smoky bacon and herbes de Provence, with a quick version of Mornay—not for dieters! Serve with a small salad.

Serves 4

8 slices bacon
2 tablespoons unsalted butter
1 tablespoon herbes de Provence
1 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
1 cup milk
3/4 cup grated Gruyere cheese
1 teaspoon fresh lemon juice
8 slices rustic, porous white bread
8 thin slices boiled ham, at room temperature

1. Cook the bacon to golden and set aside to drain on a paper towel.

2. To make the sauce, in a small pot over medium heat, melt the butter. Add the herbes de Provence and pepper. Stir just for a moment to allow the herbs to infuse into the butter. Whisk in the flour a little at a time. Stir rapidly with the whisk to incorporate all the flour. Once the mixture is smooth, slowly add the milk, whisking continuously, and bring to a boil. Turn down the heat to a simmer and cook for 1 minute. Taste (blow hard to cool first) and make sure the raw flour flavor is gone. If it isn’t, continue to simmer and stir for 1 minute. Remove from the heat. Stir in 1/4 cup of the Gruyere and the lemon juice. Set aside.

3. Preheat the broiler.

4. Toast the bread in the toaster to a light golden. Lay 4 pieces of the bread on a sheet pan. Add 2 slices of ham, then 2 slices of bacon to each. Spoon one-quarter of the Mornay sauce onto each. It is OK (and desirable) for the sauce to run out a little bit. Place the remaining slices of bread on top of the sauce. Divide the remainder of the Gruyere among the tops of the sandwiches. Sprinkle a little more pepper on top of each sandwich and place under the broiler. Broil until the cheese is golden.

Excerpted from Jeffrey Saad’s Global Kitchen by Jeffrey Saad. Copyright © 2012 by Jeffrey Saad. Excerpted by permission of Ballantine Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For more great lifestyle tips & recipes, sign up for our Joie de Vivre newsletter!

Weighing down a splayed chicken with bricks seems so ancient. Did a Roman Emperor hatch the slogan “A Chicken Under Every Brick” to go along with the Bread and Circuses motif? Brick morphed so naturally from the good earth. Add water and high heat—ecco fatto, it’s done—terracotta. And civilization starts to build in a big way. Any brick will do here. If you have a few handy, wash them, let them air-dry, and wrap them in aluminum foil. Or use a heavy pan of some sort, covering the bottom with foil.

Almost as easy as roast chicken, this has Tuscan flair and deep roots in the cuisine’s history. Our Tuscan friends don’t marinate the chicken, but the chicken is more succulent after its overnight immersion. Rosemary potatoes go perfectly with this.

Serves 4

1 chicken, 3 1/2 to 4 pounds
2 garlic cloves, minced
1 handful of flat-leaf parsley, chopped
zest from 1 orange
1/4cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine

For the marinade:
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup white wine
salt and pepper to taste

1. Preheat the oven to 400°F.

2. Wash the chicken under cold running water and dry it. With poultry shears, remove the wingtips and any excess fat, and cut out the backbone. Put those aside for stock.

3. Combine the garlic and parsley in a small bowl with the zest, 2 tablespoons of the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

4. In a large bowl, mix the marinade ingredients. Lay the chicken flat, skin side up, on your work surface. Stuff the garlic mixture under the skin and place the chicken in the marinade. Cover and refrigerate for a few hours or, even better, overnight. Turn it two or three times.

5. Heat the remaining 2 tablespoons of olive oil in a heatproof cast-iron pan large enough to hold the chicken. I use a 14-inch cast-iron skillet. Place the chicken breast side up and weight it down with two clean bricks wrapped in foil. Cook over medium heat for 10 minutes, and then place the pan and bricks in the oven for 20 minutes. Remove the weights and turn the chicken over, cooking another 20 minutes or so, until crispy and richly browned, about 50 minutes total. Remove the chicken to a platter and cut into serving pieces. Deglaze the pan with the wine and pour the juices over the chicken.

Excerpted from The Tuscan Sun Cookbook by Frances Mayes and Edward Mayes. Copyright © 2012 by Frances Mayes and Edward Mayes. Excerpted by permission of Ballantine Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For more great lifestyle tips & recipes, sign up for our Joie de Vivre newsletter!