Nothing specifically 'Italian' about this except that I got it out of Marcella Hazan's "Essentials of Classic Italian Cooking"--it's a delicious roast chicken with lemons, nearly foolproof. If you can find a free range bird for this, do so; but even with ordinary supermarket poultry it's very good. Roast Chicken with Lemons from Essentials of Classic Italian Cooking by Marcella Hazan Knopf, 1995 If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. For 4 servings Ingredients # A 3- to 4-pound chicken # Salt # Black pepper, ground fresh from the mill # 2 rather small lemons Directions 1. Preheat oven to 350 degrees. 2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. 3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. 4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. 5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. 6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. 7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. 8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

2 eggs 2 one-half egg shells of Chicken broth 2 +++ white flour Pinch of baking powder Mix together. Form into all and let rest. Roll out dough to 1/4 inch thick. Slice to whatever size you want. Cook in pot of boiling chicken broth.

Here are some you may like. STUFFED JALAPENO DIP 2 - 8 ounce packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1 - 4 ounce can chopped green chilis (do not drain) 1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat 1 cup panko bread crumbs 1 cup Parmesan cheese, divided 1/4 cup butter, melted In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10. PIZZA DIP (Foodgawker) 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes. SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.