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Using tongs, reposition the chicken so that the pieces farthest from the fire are now closest; keep the chicken skin side up. Re-cover and continue to cook until the thickest part of the breast, if using, reaches 160 degrees or the thickest parts of the thighs and drumsticks, if using, reach 175 degrees, another 5 to 10 minutes. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low. Stir the pasta and 1 tablespoon salt into the boiling water and cook until al dente.
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Grate 2 teaspoons zest from the lemons, then halve them crosswise and set aside. In a small bowl, stir together the zest, oil, garlic, oregano, 1¼ teaspoons salt, and ½ teaspoon pepper. Transfer ¼ cup of the mixture to a large bowl, add the chicken, and turn to coat.
Venetian-Style Shrimp in Tomato-White Wine Sauce
Reserve about ½ cup of the cooking water, then drain the pasta very well. Return the pasta to the pot and let cool for about 1 minute. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed and open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. Use tongs rather than a fork to move the chicken pieces on the grill.
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If needed, toss in up to 2 tablespoons reserved pasta water to adjust the consistency. Transfer to a warmed serving bowl and serve, passing more pecorino and pepper on the side. In the same skillet set over medium-high heat, warm 1 tablespoon of the oil until it shimmers. Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate.
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Transfer to a small bowl and stir in 2 tablespoons of parsley and ¼ teaspoon each salt and black pepper; set aside. While the chicken rests, grill the lemon halves cut side down on the hot side of the grate until grill-marked, 2 to 3 minutes. Squeeze 2½ tablespoons juice from 1 or 2 of the grilled lemon halves, then stir the juice along with the parsley into the reserved garlic-lemon oil to make the salmoriglio. Serve the sauce and the remaining grilled lemon halves with the chicken.
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Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Serve with warm crusty bread for dipping into the sauce.
Chants of ‘shame on you’ greet guests at White House correspondents’ dinner shadowed by war in Gaza
In the same skillet set over medium-high, heat the remaining 1 tablespoon oil until it shimmers. Add the garlic, shallot, and pepper flakes, then cook, stirring constantly, until the garlic is light golden brown, about 30 seconds. Add the wine and cook, stirring, until the liquid has almost evaporated, 30 to 60 seconds.
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Trump did not attend Saturday’s dinner and never attended the annual banquet as president. In 2011, he sat in the audience, and glowered through a roasting by then-President Barack Obama of Trump’s reality-television celebrity status. Obama’s sarcasm then was so scalding that many political watchers linked it to Trump’s subsequent decision to run for president in 2016. Culver City boutique Aquelarre has a large selection of cooler-than-cool prairie dresses by New York–based designer Batsheva.
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Transfer the chicken skin side up to a platter and let rest for about 5 minutes. One of the few mentions came from Kelly O’Donnell, president of the correspondents’ association, who briefly noted some 100 journalists killed in Israel’s 6-month-old war against Hamas in Gaza. In an evening dedicated in large part to journalism, O’Donnell cited journalists who have been detained across the world, including Americans Evan Gershkovich in Russia and Austin Tice, who is believed to be held in Syria. Families of both men were in attendance as they have been at previous dinners. At Nonna boutique in Highland Park, former film and TV stylist and costume designer Olivia Lucia Perez curates elegant separates, accessories and dresses. (The shoes by Maryam Nassir Zadeh are worth the trip alone.) This emerald silk dress ($695) by New York label Zepherina has long adjustable bows, slits on each side and a high front neckline that’s just begging to be set off with some major bling.
For this weeknight version, we use shelled shrimp, but we prefer them jumbo-size (21 to 25 shrimp per pound) so the dish has heft and substance. To get inside Saturday’s dinner, some guests had to hurry through hundreds of protesters outraged over the mounting humanitarian disaster for Palestinian civilians in Gaza. They condemned Biden for his support of Israel’s military campaign and Western news outlets for what they said was undercoverage and misrepresentation of the conflict. Using tongs, flip the chicken skin side down onto the hot side of the grill. Cook until the skin is lightly browned and crisp, 1 to 2 minutes, moving the chicken as needed to avoid flare-ups.
According to a preliminary investigation released Friday by the Committee to Protect Journalists, nearly 100 journalists have been killed covering the war in Gaza. Israel has defended its actions, saying it has been targeting militants. More than two dozen journalists in Gaza wrote a letter last week calling on their colleagues in Washington to boycott the dinner altogether. You’ll feel super-confident in anything from Capitol Brentwood, the new West Coast iteration of the esteemed Charlotte, North Carolina, boutique run by gorgeous woman of impeccable taste Laura Vinroot Poole.
From the bustling streets of Rome to the canals of Venice to the sun-drenched coasts of Sicily and Calabria, these dishes bring the flavors of Italy to your kitchen. For our spaghetti carbonara, we learned to lighten up the Roman classic by using whisked egg yolks to create an airy foam that melds with pecorino Romano cheese to create a creamy sauce. Next, our quick-yet-elegant skillet dish captures the essence of the Veneto region with succulent shrimp and a garlicky tomato sauce, finished with a sprinkling of toasted bread crumbs. Finally, we dress chicken in bright Mediterranean flavors with an herby, citrusy sauce made from lemons caramelized on the grill.
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