Dinner

Bastianich's Lidia's Art of Pasta, out in October, is designed to help home cooks master pasta in its myriad forms, from dried to freshly made.

A good roasted chicken isn’t just for Sundays. By splitting the chicken in half and laying it on top of a loose stuffing-like layer, you can have all the aromas and flavours of autumn in half the cooking time. What I like best about making this stuffing is that it’s not actually stuffed into anything. This allows the bread bits at the bottom of the roasting pan to toast up, adding a delectable caramelized crispy bite here and there when you eat this dish.

Around the same time that I was developing this recipe, we were planning the menu to cater a friend’s wedding. The beautiful combination of colourful vegetables in this recipe, coupled with the ease of their make-ahead nature, inspired us to make this the starter course for the wedding. If we can make 150 people happy with this salad, I know you’ll love to serve it to your family or friends.

Curry-infused tofu brings the protein while fresh carrots and cilantro bring the crunch in this easy-yet-flavour packed recipe. 

Recipe developer Amina Al-Saigh uses two condiments she typically has on hand for this quick, weeknight-friendly favourite: Tunisian harissa and toum.