For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or a quick stir-fry.
I grew up dipping my dim sum in a simple yet potent mixture of soy sauce, vinegar, and sambal. Since then I've varied the original as I've found new ingredients and today I'm updating it with a tribute to our melting pot: a blend of Tamari, a mellow Japanese soy sauce, and good ol' American hot pepper sauce in today's recipe: my Hot and Spicy Wings.