TODAY on MHTV: I probably make roast chicken once a week; the juicy, golden brown birds (I make 2 chickens at a time to make sure I have enough for everyone plus extra for sandwiches the next day) are rubbed with herbs and lemons. On the side, braised collard greens with bacon and my husband Richie’s fall-back recipe for rice and noodle pilaf rounds out any meal. Keep dessert healthy by broiling grapefruit halves and topping them with just a touch of brown sugar. More from the show.
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