I have to say, Nigella can do no wrong in this house. I realize that I'm not really getting recipes from her so much as ideas. For instance, although I've been frying panko-crusted pork chops for ages, it would never have occurred to me to pound out lamb chops and do the same—but they're divine! And although we've roasted potatoes nearly every way imaginable, her combination of parboiling them, shaking them in a pot with a little semolina flour, and roasting them in duck fat was perfect. Well, today, we took her advice for "schmaltzy chicken." Have you ever noticed that nearly every recipe for roast chicken tells you to first remove all the fat from the cavities, but then it tells you to brush butter or oil all over the chicken? Well, Nigella suggested we put the hunks of chicken fat (schmaltz in Yiddish) in a little pan to render, then brush that all over the bird. Plus some salt. Heaven! Along with it I served peas and prosciutto à la Giada: Sauté some shallots and garlic in olive oil, add frozen peas, then stir in chopped prosciutto, parsley, salt, and pepper. What could be bad?