Whole30

Of all the techniques for preparing chicken I learned in culinary school, spatchcocking is the one I return to the most. Sure, it’s great to know how to break down a whole chicken, but nothing compares to the satisfaction that spatchcocking provides. Luckily, you don’t need a culinary school degree to spatchcock. The process is simple — remove the chicken’s backbone and then flatten the bird — and immensely rewarding.

Tender sautéed greens are an easy go-to vegetable side everyone should know how to make. They pair with everything from quick pastas to weeknight chicken dinners, and come together in minutes. While mustard greens might not be as trendy as kale or as omnipresent as spinach, they’re well worth getting to know. They’re the leafy green of the mustard plant and are related to collards, cabbage, and, in fact, kale, and are common in Indian, Chinese, Japanese, African, and Southern U.