Granny Foster’s Sunday Fried Chicken

Granny Foster made the best fried chicken in the world—salty and golden brown with a crackly crust that gave way to meat as moist and tender as could be. The secret is the overnight brine of water, salt, and spices that drives extra moisture and flavor into the meat, where they are locked in during the cooking process.

Grilled And Roasted Fillet Of Beef With Crispy Roasted Shallots

Roasted fillet of beef was a standard at my mom’s house during the holidays, and I always crave it when the weather turns crisp. When I make it, I start the meat on the grill for extra flavor and finish it in the oven, where it cooks more evenly and comes out juicy and tender. It’s a no-fail method that ensures a perfectly cooked fillet every time.


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Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly

Butterflied lamb cooks faster and more evenly, and is easier to trim of fat and silverskin, than a whole leg of lamb. A butterflied leg has more surface area than a whole leg, so there’s more flavor from the marinade and the grill. The lamb can be marinated up to 2 days in advance.

Grilled Chicken Salad With Tomatoes, Spinach, And Dijon Vinaigrette

Hearty enough to serve as a main course salad for lunch or supper, this salad is also delicious piled on a toasted baguette and served as an open-faced sandwich. You can prepare the salad a day in advance by combining everything except the spinach, tomatoes, and basil. Refrigerate, then toss with the remaining ingredients just before serving. This can also be made with roasted or poached chicken, if you are using leftover or purchased cooked chicken. Another make-ahead tip is a method we use at the Market: layer the spinach and tomatoes rather than tossing them; the salad will hold up better and look fresher longer.



Grilled Eggplant Parmesan With Fresh Mozzarella

This is a much lighter version of the traditional Eggplant Parmesan. Makes a great side or main course vegetarian dish.

Grilled Portbello Mushroom Burgers

This is a great way to add vegetables to your meal, hearty enough to replace any great burger.



Lamb Shank Shepherd’s Pie

This recipe is true to it’s title, with a shepherd’s requisite lamb. But in place of more common versions that rely on ground meat, this calls for tender stewed shanks. For best results, make the stew a day in advance and the topping the day you plan to serve the pie.

Laura’s Spicy Turkey Barbecue

Created by one of the cooks at the Market, Laura Cyr, this dish is an easy variation on classic southern pulled pork barbecue. Like traditional pork barbecue, this lighter version also cooks slow and long, until it is fork-tender. However, unlike pork barbecue, you don’t need a smoker or a barbecue pit-a standard oven is fine.