4 November, 2015
Just the Essentials with Dan Souza
Why the science guy loves the humble roast chicken.
In celebration of our latest publication, 100 Recipes—a book which lists, in our estimation, the 100 most essential recipes in the history of the Test Kitchen—our beloved television personalities have each compiled a list of their five favorite recipes from the book. Below, co-host and resident science guy Dan Souza lists his, including a recipe for the humble roast chicken.
Not much to say here except that this recipe puts one of the all-time best foods in your oven and on your table effortlessly. My good friend Bryan Roof developed this recipe for Cook’s Illustrated before switching teams to lead recipe development for Cook’s Country. It’s so good I almost forgive him for being a traitor.
I’m a pork guy and, for me, nothing beats the flavor and texture of the shoulder (well, maybe the belly). I use this cut in a huge range of dishes, but this recipe really puts it on a pedestal for all to see, smell, taste, and enjoy. Here there’s no smoke, spice, or braising liquid to distract from the crispy fat cap and meltingly tender meat.
Who knew a side dish of rice and lentils could be so exciting or satisfying? The fried onions and yogurt sauce, which would honestly be good on most anything, make this otherwise humble combination pretty special.
Fried rice is one of my top comfort foods but I’d never had this version before my former colleague, Yvonne Ruperti, started developing it. It’s arguably my favorite version of fried rice because it offers that addicting balance of sweet and savory. The fried shallots and tender omelet slices put it in a league of its own.
These cookies—crisp at the edges and chewy in the center—nail that perfect combination of toffee, salt, and chocolate. I see a lot of food come through the test kitchen everyday and nothing gets the same level of attention as these cookies.
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Source: America’s Test Kitchen.