She had the idea that instead of doing a “fancy roast squab” she could serve a simple, perfectly roasted chicken. Because of the size of a whole chicken, she knew it would be a shared dish. At the ...

I drove up to Lake Tahoe last fall with plastic bins of marinating jerk chicken in my car at the request of my host. We were both excited to make a particular recipe, but the spices were going to be a ...

Zuni Cafe, that iconic slice of Californian cuisine on Market Street, has stoked the wood-fire oven and reopened for takeout. The groundbreaking farm-to-table restaurant first opened in 1979, and was ...

The late Judy Rodgers was a culinary laureate, pioneering American chef, and cookbook author. Rodgers' landmark restaurant Zuni Café was a San Francisco destination for three decades, famous for her ...

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Welcome to Ask Elazar, a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions. Because of COVID-19 and the risk of travel, Thanksgiving dinner ...

What do you order at San Francisco's Zuni Cafe besides the chicken? Most people know that the go-to order at Zuni is owner Judy Rodgers' famously salt-rubbed, crisp-skinned, mind-bendingly moist whole ...

Season the chicken 1 to 3 days before serving (for 3¼ to 3½ -pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend ...

Judy Rodgers and the Zuni Cafe were responsible for many sophisticated-yet-simple recipes in the 90s, but this might be the most iconic of the bunch. In this video, Chef Roscoe makes Zuni Chicken, ...

Seasoning the chicken (Can be done 1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days) Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat ...