Sundried Tomato Butter Basted Chicken bruno

Sundried Tomato Butter Basted Chicken brunoRoasting a bird can sometimes be daunting, especially if you want to get perfectly cooked thighs without drying out the breast. Here's our little secret: Step 1: Spatchcock the chicken so it cooks evenly throughout Step 2: Vacuum marinade the chicken to ensure maximum taste absorption Step 3: Massage our amazing sundried tomato and basil butter under the skin of the chicken allowing the breast meat to confit as you roast it Step 4: More of that yummy

A subscription to ensure that you never run out

or do what we do and savor it slowly on your next Netflix binge marathon

Not sure how

We skipped the shrimp paste to make it a tad more kid friendly but dialed up the dill to really bring home the freshness and natural sweetness of the seabass

One taste and you'd wish we sold this by the jar

especially one that's been slathered and coated with a sweet chili marinade

when you find yourself staring at the bottom of whatever bland substitute drink you're hoping might get you through the day

we went to work making our own

The savory notes of the slightly fermented Korean pepper paste helps to bring out the natural sweetness of the mackerel while the Napa cabbage salad helps to keep your palate cleansed so that every bite is as good as your first

but this year we wanted to move away from all that carb loading and upgrade our stuffing game with something meatier

not strictly traditional

They’re also designed so you don’t need specialized cooking equipment – just a pan and a stovetop