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Our cookbook of the week is Eating Out Loud by Top Chef Canada host Eden Grinshpan. Tomorrow, we’ll feature an interview with the author.
To try another recipe from the book, check out: Roasted cauliflower with date-parsley gremolata, and cracked freekeh with pomegranate, walnuts and mint.
A virtual or pared-down Thanksgiving celebration calls for a more modestly sized bird. No matter whether you’re serving chicken, capon or turkey this year, it would benefit from Eden Grinshpan’s baharat-lathered, whole-roasted treatment.
Typically used as a marinade or finishing touch, baharat is Arabic for “spice.” The recipe varies by region, and Grinshpan’s version incorporates cardamom, cinnamon, cloves, coriander and cumin.
“I love baharat — I think it’s a beautiful spice blend,” says Grinshpan. “I actually used it in one of my chicken dishes at DEZ (her now-closed NYC restaurant) and it was incredibly popular. But I used it on a thigh and would grill it, so I thought to myself, ‘Wouldn’t this be just magical on an entire chicken roasted.’”