Sara Foster

For as long as I can remember, my mom has been cooking chicken in oven bags, those oven-safe plastic bags. So when I recently started roasting chicken in a brown paper bag, I felt sort of like I was going back to my roots. It works great because the paper bag traps just enough steam to make the chicken supermoist and tender, while at the same time letting enough steam escape to allow the skin to get golden brown. It always amazes me that the bag doesn’t catch on fire—so much so that I think of this as half recipe and half magic trick. Just make sure your broiler is turned off and the bag is not touching the top of the oven.

Humble rice pudding gets a serious makeover with the addition of flavorful, fat-grained Carolina Gold rice and a glassy, sugared brûlée crust.

The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.

Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.

These blueberry muffins are the only ones that we've made every day since Foster's opened over a decade ago. That's over four thousand days of blueberry muffins! Our customers demand them; they're delicious plain or with butter. Adding finely chopped blueberries to the batter—in addition to whole berries—is the key to these moist, flavorful muffins. They freeze well, so make an extra batch for hurried mornings.

Butterflied lamb cooks faster and more evenly, and is easier to trim of fat and silverskin, than a whole leg of lamb. A butterflied leg has more surface area than a whole leg, so there's more flavor from the marinade and the grill. The lamb can be marinated up to 2 days in advance.

This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that's been slathered in creamy chevre. Or make hors d'oeuvres by topping Crostini with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.