Name: Buttermilk Roasted Chicken
Yield: Serves 4
Ingredients: 1 4-pound chicken; 1 quart buttermilk

With just two ingredients, this has to be one of the simplest-not to mention tastiest-recipes ever devised.

Recipe information

Ingredients

1 4-pound chicken

1 quart buttermilk

Step 1
Remove giblets from chicken. Place chicken in heavy large plastic bag. Pour buttermilk into bag. Seal bag. Turn to coat chicken. Refrigerate 1 to 2 days, turning occasionally.
Step 2
Position rack in lowest 1/3 of oven and preheat to 400°F. Place rack on baking sheet. Remove chicken from buttermilk marinade and place on rack breast side up. Season with salt and pepper. Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour. Let chicken stand 10 minutes before serving.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Crispy, creamy, craggy, and delightfully simple to make.