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Any time I roast a chicken, a predictable sequence of events follows — first the meat, and then the bones, are transformed into simple, seasonal weeknight dishes that maximize time and money without sacrificing a drop of flavor.

I realize this is not revolutionary thinking, and I am not the first to write about stretching a chicken into a week of meals. I mean, it’s practically a food writing cliche, and one that often veers into impracticality. Can you really make a week of dinners around one measly chicken? Yes, you can! I do it often, and here’s how it looks in my own kitchen, for my family of four.

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How To Clean and Polish Copper

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Whether you stick with stainless steel, can’t get enough of enameled pans, swear by cast iron, or are devoted to copper cookware, one thing is certain: sometimes soap and water just don’t get the job done. Maybe it’s burnt-on stains, maybe a layer of food that just won’t budge, or perhaps it’s tarnished from years of putting meals on your table — getting your cookware clean, and keeping it that way, is tough work.

For those times when you need something stronger than hot water, dish soap, and a sponge, these five tips are all you need to get your favorite cookware looking like new.

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You Can Now Drink Your Bloody Mary Through a Meat Straw

Organics Aren’t Worth It, Says Quartz

Blue Bell Ice Cream Is Back!

You Can Now Use Twitter to Book Dinner Reservations

Get Excited: Hydrox Cookies Are Coming Back for Good

Is This Quesadilla Cake Totally Brilliant or Just Crazy?

Keep Your Nutella Under Lock & Key with a Specially Designed Gadget

Here’s a Ranking of the Food at Every Country in Epcot Center

The Menu from the Last Lunch on the Titanic Could Be Yours (for $70,000)

26 Candidates for the Craziest State Fair Food of 2015

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Pesto Chicken Tart

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Monday is Labor Day, so all of us at The Kitchn are headed off for a long holiday weekend. I’m planning to get caught up on meal-planning and grocery shopping, as things have been a little scattered around my house this month! I’m loving the fresh cucumbers and zucchini coming our way from my in-laws’ garden, and I think the weekend calls for Greek salads with feta and plenty of olives. I also have this French lentil salad in my sights. And oh, I’m so excited to start this year’s Kitchn Cure — the amazing and lovely Dana Velden is hosting it this year. Have you signed up yet? The first assignment is perfect for a holiday Monday.

So that’s me. What about you? What are you cooking this weekend? Do tell!

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On August 15, 2015, I had what was arguably the best day ever. I got married! In a beautiful garden, surrounded by close friends and family, with the sun shining and not a rain cloud in sight. But perhaps the best part of the day — besides, you know, the whole exchanging vows with the love of my life part — was the food.

We had a wood-fired pizza truck and an ice cream truck cater our wedding, and it was awesome.

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I’m going to get really real with you today and talk about one of my go-to weeknight recipes. In my “what’s for dinner tonight?” flowchart, scrambled egg tacos are often the difference between a home-cooked meal and takeout. They are also the way we keep leftovers from languishing in the fridge — in my mind, there are few vegetables that won’t work in a tortilla. Apparently my kids agree with this sentiment, because on taco night, they seem to have no problem eating the very same vegetables they left on their plates earlier in the week.

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