Rosemary Ranch Chicken with Roasted Garlic
This rosemary ranch chicken is everything you want in a comforting, flavorful meal—juicy, tender, and rich in flavor. The meat is so soft, it practically falls apart as you eat it, and even the pickiest guests will be asking for more.
Don’t let the 40 cloves of garlic intimidate you—it’s not as intense as it sounds. Roasting brings out garlic’s sweeter, creamier side, mellowing its sharpness and giving the dish a subtle yet irresistible flavor. The cloves become smooth and spreadable, perfect on a bite of chicken or a slice of bread. Personally, I treat them like garlic-flavored mini potatoes—addictive and satisfying.
Vegetarian Pho with Full-Bodied Flavor
My first attempt at vegetarian pho a few years ago left me a little underwhelmed. Without meat or fat, it lacked the richness I associate with a good bowl of pho. In this version, I started by sautéing mushrooms in a little oil to deepen their flavor and create a richer broth foundation—and it worked beautifully.
To preserve the delicate balance of spices, I use half vegetable broth and half water. This lets the aromatics—like cinnamon, clove, ginger, and star anise—come through clearly. A bit of salt added during the cooking process helps bring it all together.
For a truly bold broth, take the extra step to char your onions and ginger before simmering. It adds a smoky, complex note that makes the soup taste like it came straight from your favorite Vietnamese restaurant. It’s simple, flavorful, and comforting—just the way pho should be.
