- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
The Daily Meal’s Family Dinner: Roasted Chicken
Recipe of the day
Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.
Now, along with our Recipe of the Day Newsletter, we’ll be offering you menu ideas in the form of a three-course meal with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.
With spring right around the corner, let’s let it come in like a lamb this year instead of a lion — through food, of course. To celebrate the fact that spring is on the horizon, we’ve planned a seasonally driven menu for you to enjoy.
Nothing says springtime like a light, juicy roast chicken. This one is one of our favorites (hence the perfect title), and it’s salted to perfect so that you get a golden brown, crisp crust and tender and moist inside.
Created by Jamie Oliver for FOOD & WINE magazine, this carrot recipe shows you that there’s more to the orange vegetable than boiling and butter. After trying this recipe, you’ll soon learn that carrots and cumin are like two peas in a pod.
Do your chicken right and serve it with some creamy mashed potatoes. These have roasted garlic infused in them for a dose of flavor, and they’re the perfect balance to your light carrot and avocado salad.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts