Simple and delicious - crunchy roast chicken, small-cut veggies and a lovely light lemon sauce. Do try this. 

The veggies are extra delicious when they're cut pretty small. And the sauce brings the whole meal together, so don't skip that - it's truly a winner.

Herby chicken with root vegetables & lemon sauce

1 fresh chicken
2 tbsp butter
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme

marinade:
1 tsp sambal oelek (chili paste)
1 tsp balsamic vinegar
3 tbsp chili sauce (I used Heinz)

veggies:
4 carrots
4 large potatoes
2 parsnips
2 red onions
1 tbsp olive oil
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
lemon zest
salt

lemon honey sauce:
1 lemon - zest and juice
200 ml crème fraiche
salt
black pepper
1 tsp runny honey

Start with the sauce. Zest the lemon, and use half for the sauce - half for the veggies, later on. Stir with the creme fraiche and the juice from the lemon. SAVE THE SQUEEZED-OUT LEMON! Season with a little salt and pepper, and add a drizzle of honey. Place in the fridge while you cook the rest of the meal.

For the chicken, mix together the butter with the dried herbs. Try to spread this under the skin of the chicken, as well as possible. Whisk together the marinade, and brush half onto the chicken. (save the rest for later!) Get those reserved squeezed-out lemon halves and stuff into the chicken. Place the chicken in a large roasting tin and roast for 10 minutes at 200°C.

Meanwhile, prep the veggies. Peel and cut the carrots, potatoes and parsnips into dice. Peel the onions and cut into thin wedges. Mix and place all around the chicken. Drizzle with olive oil, the dried herbs and salt, and the reserved lemon zest. Brush the chicken with the rest of the marinade.

Place the whole thing back in the oven for about 40 minutes. Check periodically - the chicken might need to be covered with foil to prevent it from becoming too dark, and the veggies will benefit from some tossing.

When the vegetables are soft and roasted, and the chicken is cooked through - you're all done. Serve with the Lemon-Honey sauce.

One of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to see what's going on around town. Here are some highlights:

Hog Island Oyster Co. Bar has long been one of my favorite little hideaways at the San Francisco Ferry Plaza. Tucked away in an awkward spot, it had fantastic views of the Bay Bridge and soul soothing clam chowder, not to mention an always stellar range of oysters on the half shell. The space is certainly not awkward any longer. Now that the oyster bar has taken over the adjacent spot, it’s a spacious and nicely unified expanse with two bars and plenty of outdoor seating. The menu is larger too. My picks are still the classic clam chowder that has no flour so it’s rich and creamy, not goopy, and the white anchovies. Served with piquillo pepper aioli, chopped eggs and green herb sauce on baguette slices, the anchovies are are bright and juicy, nothing like what you get out of a can. In case you didn't know, Hog Island was founded by two marine biologists who are passionate about the future of sustainable seafood.

Originally founded in 1893, Schroeder’s was long overdue for an overhaul. The German style beer hall has a brighter, cleaner, more sophisticated look and also a much greater emphasis on food. Chef Manfred Wrembel has German parents but grew up in California so he has a lighter touch with the more traditionally heavy cuisine. At a recent preview my favorite dishes were the delicate beef tongue, sliced paper thin and served with capers, radishes and creme fraiche and the beet salad with crisp thin pumpernickel wafers and goat cheese; a very refined version of what’s become a classic salad. 

Chino is one of the newest restaurants in town, it opened just this week. It was inspired by owner Joe Hargrave’s love of Chinese dumplings and cocktails and desire to enjoy them together. I tried several dishes and the dumplings were superb. They should be, they hired a veteran dumpling maker previously at The Mandarin. The gingery chicken dumpling was my favorite. I also loved the rich and sticky pork tamarind hoisin riblets and the super tangy and crisp chicken wings a recipe from Nick Balla, currently the chef at Bar Tartine, from when he was cooking Asian food. 

Last but not least, a restaurant that has not yet opened, Pabu is a collaboration between Michael Mina and Ken Tominaga who is known for his much acclaimed sushi spot Hana in Rohnert Park (he also previously worked with Cindy Pawlcyn at Go Fish in Napa). The restaurant will be opening up in the old Atrium space at 101 California Street. The preview pop-up just had a few nibbles, but the Happy Spoon is reason enough to check it out. It’s basically some of the tastiest things all combined—a raw oyster, salmon roe, Santa Barbara sea urchin, tobiko and a ponzu creme fraiche. This is a tried and true dish from Pabu in Baltimore, and sure to make a splash here as well. 

I can’t remember exactly when I met my friend Lorraine aka "the Chinese Lady"  cooking personality of YouTube fame, but I can tell you she is the zing of hot sauce on your plate! Even when faced with obstacles she has an infectious joie de vivre and she positively bubbles with enthusiasm, especially when she talks about food and family. Needless to say, I was charmed by her right away. She shared with me her dream of writing a cookbook so she could share her treasured won ton recipes and stories from her childhood in Hawaii and life in San Francisco, Hollywood and beyond. She asked if I would test some recipes for her and I said yes. 

I provided my detailed feedback on Lorraine’s recipes, but really, they were all delicious and worthy of making it into her book. Some of her recipes are very traditional with pork or shrimp and others are her own inventions. Two of my favorites were her Shrimp & Lime Wontons with tangy kaffir lime, galangal and lime juice and also the Snapper’s Bag, a beggar’s purse style dumpling with snapper served in soup flavored  with ginger, star anise and red onion. 

The Chinese Lady’s A Pot of Rice to the Wonders of Wonton is now available on the ibook store. It’s a gorgeous book, thanks to beautiful photos and tech wizardry from Lorraine’s talented friend and business partner, Josimar. Some features of the book that I particularly like are the embedded videos that show you exactly how to fold wontons in 6 different styles, and Lorraine’s wonderfully told personal stories. But most of all I look forward to trying even more of her wonton recipes. 

The book is available for iPad and Kindle on the itunes store for $4.99 but you can also download a free sample to check it out before you buy so I do hope you'll check it out! 

It looks pretty good, doesn't it? Well, it was made almost entirely, by my soon-to-be five year old son. Well done! We found the recipe (that I'm not sharing by the way, it wasn't that memorable) in a new cookbook geared towards kids: Tinas recept för unga kockar by the very popular Tina Nordström. Looking forward to trying more of those recipes, and dusting off a few other of my kids cookbooks!

Tacos de Tinga is a spicy and rich stew, but not very hot. Add more spice if you want that, but we served several hot condiments instead. If you don't have a  crock-pot, just use a regular pot and cook it on the stove for about 2-3 hours, or until your meat falls apart easily. (You might need a little more water) The crock-pot is super convenient though, especially as I prepared several dishes.

1 kg pork butt (benfri fläskkarré is what I used), cut into medium dice

1 whole chipotle chilipepper

1 white onion, finely chopped

3 garlic cloves, finely chopped

400 g crushed tomatoes

100 ml water

2 tsp dried thyme

1 tsp dried oregano

3 bay leaves

1/2 tsp all spice, ground

1/2 tsp nutmeg, ground

1-2 tsp salt

honey, to taste

Remove the stem of the chili pepper. Add every ingredient, except for the honey, to the crock-pot. Cook on low for about 7-8 hours. (I usually start out at high for an hour or so, to get things going.) When the meat is tender and falls apart easily, stir with a large fork to make it shredded. Season with a little honey, and more salt. 

Serve with tortillas, taco shells and whatever salsas and sauces you'd like.