In the kitchen with Kris

In the kitchen with Kris Inspiring you to cook more at home!

09/03/2026

Consider this your roast chicken upgrade.

Fresh orange, fennel, thyme and fragrant spices turn a familiar family dinner into something worthy of the center of the table. It looks impressive enough for guests, but it’s surprisingly easy to put together.

A spatchcocked chicken cooks more evenly and gives you beautifully golden skin. I buy mine already spatchcocked at Whole Foods, so there’s no butterflying required at home.

ORANGE & FENNEL SPATCHCOCK CHICKEN

For the marinade:

• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tbsp kosher salt
• 2 tsp paprika
• Zest of 1 orange
• Fresh thyme, finely chopped
• 2 tsp Dijon mustard
• ¼ cup extra virgin olive oil

For the roast:

• 1 whole spatchcocked chicken, about 4–4½ lb
• 2 oranges, sliced
• 1 cup freshly squeezed orange juice
• 1 large fennel bulb, sliced
• 1 small onion, sliced
• 1 lemon, sliced
• 4–5 garlic cloves, smashed
• Fresh thyme sprigs
• Olive oil
• Salt and freshly cracked black pepper
• Fennel fronds for garnish, optional

Preheat the oven to 400°F.

Crush the fennel and coriander seeds. Mix with the salt, paprika, orange zest, chopped thyme, Dijon and olive oil to create a thick marinade.

Pat the chicken dry, then coat it generously with the marinade.

Arrange the fennel, onion, orange, lemon, garlic and thyme on a large baking tray. Drizzle with olive oil, pour in the orange juice and season with salt and pepper. Place the chicken on top.

Roast for 45–55 minutes, or until the skin is deeply golden and the thickest part of the chicken reaches 165°F without touching the bone.

Rest for 10–15 minutes, then carve. Arrange the roasted fennel, orange and lemon between the pieces of chicken, and finish with fresh fennel fronds.

Save this for an elevated family dinner or the next time you’re cooking for guests.

07/22/2026

This one might honestly be one of my favorite pizzas I’ve ever made.

Fresh mozzarella, tomatoes, prosciutto, arugula, creamy burrata, olive oil, and a drizzle of balsamic glaze… all on homemade pizza dough baked in a regular oven.

I never thought I would be making pizzas like this at home, but once you figure out the right dough, ingredients, and baking method, it’s surprisingly doable.

🤓 I documented the entire process, from dough and sauce to oven setup and all the research that went into it.

Should I turn this into a pizza series and show you exactly how I make it?

🍕 Comment PIZZA if you’d like to see the full process.

07/18/2026

If you think chicken breast is boring, this dish will change your mind.

This is one of those dinners that looks impressive but is actually incredibly simple to make.

Juicy pan-seared chicken breast served with a silky creamy leek sauce that tastes like something you’d order at a restaurant, yet it’s ready in about 20 minutes.

Ingredients:
• 2 chicken breasts
• 1 leek, thinly sliced
• 2-3 garlic cloves, minced
• A few sprigs of fresh thyme
• Butter
• Chicken stock
• Heavy cream

Seasonings for the chicken:
• Salt
• Black pepper
• Paprika
• Garlic powder
• Ground coriander

I like scoring the chicken in a crisscross pattern before cooking. It helps the chicken cook more evenly and allows all that delicious sauce to get into every bite.

Serve with rice, mashed potatoes, or crusty bread to soak up every last bit of that sauce.

Save this one for the next time you want dinner to feel a little special without spending hours in the kitchen.

Would you make this for a weeknight dinner or for guests?

07/14/2026

If you’ve always wanted to make sourdough but thought it was too complicated, this recipe is for you.

You do not need a complicated three-day process or a professional bakery setup to make incredible sourdough bread at home.

Ingredients

• 500 g bread flour ( I used King Arthur Baking Company )
• 350 g water
• 120 g active sourdough starter
• 10 g salt

Method & Timeline

1. Mix
Mix all ingredients together until you have a shaggy dough. Cover and let rest for 1 hour.
2. Stretch & Folds
Perform 4 sets of stretch and folds, spacing them 20 minutes apart. Wet your fingers slightly if the dough feels sticky.
3. Bulk Fermentation
After the final fold, let the dough rise until it becomes noticeably puffy and almost doubles in size.

For me, this usually takes around 6 hours at 73°F (23°C), but every kitchen is different.

The warmer your house, the faster the dough will rise.

The key is to watch the dough, not the clock.

4. Shape
Turn the dough onto a lightly floured surface and shape it into a tight round boule by tucking the dough underneath itself to create surface tension.
5. Final Proof
Generously dust your proofing basket. I highly recommend using rice flour, as it helps prevent sticking.

You have two options:

• Same-day bake: Let the dough proof at room temperature while the oven preheats.

• Overnight cold proof: Refrigerate overnight for deeper flavor and easier scoring.

6. Bake

Preheat a Dutch oven with the lid on for approximately 40 minutes to an hour at 500°F (260°C).

Turn the dough onto parchment paper and score deeply.

Bake:

• 20 minutes covered at 500°F (260°C)
• Reduce oven temperature to 450°F (230°C)
• Remove the lid and bake another 20 minutes, or until deeply golden brown.

Transfer to a cooling rack and let the bread cool completely before slicing.

I know it’s difficult, but cooling gives you the best texture and crumb.

Homemade sourdough is much more achievable than people make it seem.

Save this recipe for later.

07/10/2026

What’s the best way to roast sweet potatoes?

This is my favorite method because it’s simple, hands-off, and creates beautifully caramelized sweet potatoes every time.

Instead of peeling and cubing them, leave the skin on, cut them in half, drizzle with olive oil, season with salt, and roast them cut-side down. Roasting them directly against the baking tray creates a deep golden caramelization while keeping the inside soft and creamy.

How to roast sweet potatoes:

• Leave the skin on and cut the sweet potatoes in half.
• Drizzle with olive oil and season with salt.
• Place them cut-side down on a parchment-lined baking tray.
• Roast at 425°F (220°C) for 25–30 minutes, or until the cut side is deeply caramelized and the sweet potatoes are fork tender. Baking time may vary depending on your oven and the size of your sweet potatoes.

This is my favorite base for loaded sweet potatoes, but it’s also delicious:
• Mashed sweet potatoes
• Grain bowls
• Salads
• Meal prep
• As a side with chicken, steak, or salmon

Once you try roasting sweet potatoes this way, it’s hard to go back.

Save this technique for the next time you’re making sweet potatoes.

07/06/2026

Wondering what to make when you’re hosting friends or family?

This Orange & Fennel Spatchcock Chicken is one of my favorite meals for entertaining because it looks beautiful on the table but is surprisingly simple to make. The chicken roasts over fennel, citrus, onions, and garlic while fresh orange juice and the pan drippings create an incredible sauce. It’s one of those dishes that feels restaurant-worthy without requiring complicated techniques.

Orange & Fennel Spatchcock Chicken

Marinade

* 1 tbsp fennel seeds
* 1 tbsp coriander seeds
* 1 tbsp kosher salt
* Zest of 1 orange
* Fresh thyme, finely chopped
* 2 tsp Dijon mustard
* ¼ cup extra virgin olive oil

Roast

* 1 whole butterflied (spatchcock) chicken (about 4–4½ lb / 1.8–2 kg) I always get mine from BELL & EVANS
* 2 oranges, sliced into rounds
* 1 cup freshly squeezed orange juice
* 1 large fennel bulb, sliced
* 1 small onion, sliced
* 1 lemon, sliced
* 4–5 garlic cloves, smashed
* Fresh thyme sprigs
* Olive oil
* Salt & freshly cracked black pepper
* Fennel fronds (optional, for garnish)

Method

1. Preheat the oven to 400°F (205°C).
2. Crush the fennel and coriander seeds, then mix them with kosher salt, orange zest, chopped thyme, Dijon mustard, and olive oil to make the marinade.
3. Coat the chicken generously with the marinade.
4. Arrange the fennel, onion, oranges, lemon, garlic, and thyme on a large baking tray. Drizzle with olive oil, pour in the freshly squeezed orange juice, and season the vegetables with salt and pepper.
5. Place the marinated chicken on top of the vegetables.
6. Roast for 45–55 minutes, or until the skin is deeply golden and the thickest part of the chicken reaches 165°F (74°C).
7. Let the chicken rest for 10–15 minutes before carving.

Save this recipe for the next time you want to impress your guests without spending all day in the kitchen.

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