As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredient. The restaurant’s new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.
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This month, home cooks across the country are putting up jars of pickled beets, baking sweet potato and turkey shepherd’s pies and salivating over plates of marinated turnips with orange and …Read More