Like some of you, I’ve been cooking my way through MICHAEL’S GENUINE FOOD in my kitchen at home. I tend to cook in a spontaneous style, but a fortunate result of it being my job to embrace this cookbook – from its development to promotion – is my embracing recipe use in general. Recipes can be a great tool for even the most (over-) confident of cooks to learn new techniques. Here’s my successful first attempt at roasting a chicken (yes, it’s so embarrassing, but I’ll admit it) which I posted this weekend on my blog, Kitchen Interviews. Michael’s technique nixes the roasting pan for a small 9-inch saute. The chicken was so good, and more importantly, easy, that I made it again the following night for my mom and brother. I added the toasted bread drizzled with extra-virgin olive oil and red wine vinegar, a touch inspired by my visit with Chef to Zuni Cafe, home of another famous whole roasted chicken, in San Francisco earlier this month. You can’t keep a cook from improvising!