Buttermilk-Marinated and Herbed Roast Chicken

Buttermilk is amazing for fried chicken and makes it tender and juicy, and it's also awesome for roasted chicken. The meat is tender and juicy and the skin as this amazing tang. It's super simple. I used the recipe from The Times this week, but added the herbs because I had them. You're welcome to omit the herbs, or stuff the chicken with onion or lemon or some combo of aromatics. Yum! The buttermilk also gives the chicken a really rich, dark brown skin. You just need to start the night before. 

Serves 2-4

Ingredients:

1 3-pound chicken

1 pint buttermilk

3 tablespoons kosher salt

handful sage and rosemary

Mustard-Crusted Pork Tenderloin

I got three wonderful cookbooks from my brother-in-law, Austen, this year (it's a tradition now) one being Pickles, Pigs, & Whiskey. Even though I was on vacation in Florida last week, I couldn't resist trying one of the recipes immediately - the Mustard-Crusted Pork Loin. Yum! It was so flavorful, and the mustard mixture that you rub on the pork is my new favorite condiment. I want to put it on hot dogs and sausages, and it would be fabulous for pigs in a blanket at a party. This makes a lot and we were eating it for days, so it would be a good dinner party main course. I served it with more couscous-style cauliflower (just switching up the seasonings a bit).

Serves 6 (recipe says 4, but I think it's more like 6)
Ingredients:
2 pork tenderloins, about 1 pound each
salt and pepper
1/2 cup Dijon mustard
1/3 cup grainy mustard
2 tbsp honey
1 1/2 tbsp plus 2 tsp chopped fresh rosemary
1/4 cup grated shallots
1 1/2 tsp minced garlic
3 cups panko breadcrumbs
5 tbsp clarified unsalted butter
3 tbsp chicken stock
1/4 cup apple cider
1 1/2 tsp sugar
3 tbsp cold, unsalted butter, cubed