Feast on Fresh

Photography by Chavi Feldman

Hi! My name is Bassie Parnes, and I’m a stay-at-home mom with one-year-old twins to keep me occupied. I must admit, I’m not your traditional home cook. I like to explore different cuisines and techniques on a daily basis. Whether it’s Korean marinades, Japanese ramen, or fresh Italian pasta, it’s always something new.

I love being able to whip up a quick and delicious dinner, but I also think it’s worthwhile to experiment with intricate flavors and techniques. The following recipes are some of my favorites. They’re versatile and have enormous depth of flavor in each bite, and they’re perfect for a summertime meal. Enjoy!

Bassie

I love using a cast-iron skillet for this recipe because it helps crisp the bottom of the chicken and absorbs some of the flavor for my next use. If you don’t have one (though I highly suggest investing in one), a roasting pan will do just fine. I like serving this chicken over wild rice and pouring some of the sauce over it for a delicious and comforting dinner.

SERVES 4

• 1 2¹⁄₂–3-lb (1¹⁄₄–1¹⁄₂-kg) whole chicken
• salt and pepper, to taste
• 2 Tbsp vegan butter
• 1¹⁄₂ cups white wine
• 5 Tbsp extra-virgin olive oil
• 1 bunch fresh parsley, ramps, or green garlic
• 2 heads garlic, cut crosswise
• 2 lemons, one cut in wedges and one cut in half
• 1 bunch fresh thyme
• 1 cup wild rice, cooked according to pkg instructions

Preheat oven to 420ºF (215°C). Place the chicken in the cast iron or roasting pan and pat it dry. Liberally salt the whole chicken, including inside the cavity, and keep in the fridge until ready to use.