Using Up Buttermilk & The Naughty Way to Roast a Chicken This Time Last Year

Using Up Buttermilk & The Naughty Way to Roast a Chicken This Time Last Year

Emma Christensen
May 6, 2011

This time last year, we started with adorable Australian fairy bread and somehow ended with a slightly scandalous method for roasting a chicken. In the middle, we talked about ways to use up leftover buttermilk, took a tour of a tiny Parisian kitchen, and discovered a recipe for blackberry bourbon slumps.

The posts pictured above are in bold below.

You've heard of beer can chicken. What about this saucy bundt-pan chicken?!

• That leftover carton of buttermilk can feel like a burden...or it can be a blessing in disguise.

Why are kettle chips so popular?

We've been coveting these simple and delicate Bodum coffee glasses for years.

• A few ideas for those of us without drawers in our teeny-tiny kitchens.

With this recipe for Individual Blackberry Bourbon Slumps, we can hardly wait for blackberry season to roll around again.

You might need to have grown up in Australia to truly appreciate fairy cakes.

• This Warm Golden Beet Salad with Greens and Almonds is a perfect winter-to-spring dish.

• A great source for swing-top glass bottles.

Lentils are way easier to cook than dried beans.

• When you pour a glass of wine, how full should it really be?

• Take a tour of this surprisingly spacious Parisian loft kitchen.

Snapping the ends off asparagus might be more trouble than it's worth.

• A good question: how does a food lover maintain a healthy weight?

Mango panna cotta, the perfect way to end a light spring meal.

A Year Ago and a Week: No Worry Desserts for New Cooks & 7-Spiced Deviled Eggs

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