Homestyle dishes blend tradition with new twists

Husband-and-wife team David Page and Barbara Shinn, chefs and co-owners of Home restaurant in New York City, specialize in food that has its roots in the kind of home cooking you grew up with.

They call it "American neighborhood cuisine," local American-style food -- but they give their home-cooked dishes new flavor twists.

For a traditional summer meal that isn't over-fussy but has a festive air, they offer the following original recipes.

The chicken is roasted with a tasty red-pepper butter that can also spice up potato or steamed vegetable side dishes. The cornbread, made with farmer's cheese or ricotta, is seasoned with fresh herbs.

Simply Roasted Chicken with Red Pepper Butter

(Preparation 20 minutes, cooking time 60 minutes)For the red pepper butter:

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup diced roasted red peppers (you can use jarred roasted red peppers)

1 tablespoon minced shallots

1 tablespoon minced fresh chives

2 teaspoons minced garlic

1 teaspoon minced lemon zest

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

Chop and mix all of the ingredients in a bowl.For the roasted chicken:

1 chicken, about 3 1/2 pounds

1/2 lemon, cut in half

1 fresh thyme sprig

1 fresh rosemary sprig

10 large fresh basil leaves

Salt and freshly ground black pepper to taste

Preheat the oven to 450 F.

Rub the inside of the bird with the cut lemon and 2 tablespoons of the red pepper butter. Season the inside with salt and pepper and drop the herbs into the cavity of the bird. Twist the wing tips behind the thick part of the wings. Coat the skin of the bird with 2 tablespoons of the remaining butter. Season with salt and pepper.

Place the bird on a roasting rack fitted on a baking sheet. Roast until the skin is golden and crackling crisp, 35 to 40 minutes. Reduce the oven temperature to 350 F and roast the bird for 25 to 30 minutes longer. To see if the bird is fully cooked, pierce the thickest part of the thigh with a thin-bladed knife. The juices should run clear. Transfer the bird to a cutting board and let rest for 10 to 15 minutes before carving.

Use the remaining butter on sautéed vegetables, hot corn on the cob, or mashed potatoes. The butter can be frozen for up to four months.

Farmer's Cheese Cornbread

(Preparation 20 minutes, cooking time 30 to 35 minutes)

1 and 5/8 sticks unsalted butter

2/3 cup minced red bell pepper

2/3 cup minced yellow onion

2 cloves garlic, minced

2 cups farmer's cheese or ricotta

1/2 cup whole milk

2 large eggs, beaten

2 cup yellow corn meal

2 cup all-purpose flour

1 cup granulated sugar

3 tablespoons minced fresh herbs, such as parsley and thyme

2 tablespoons baking powder

3/4 teaspoon kosher salt

Preheat oven to 375 F. Butter two 2-by-8-by-4-inch loaf pans.

Heat the butter in a small skillet over low heat. Add the bell pepper, onion and garlic and cook until softened, about 3 minutes. Set aside.

Place the farmer's cheese in an electric mixer and beat on a medium speed until smooth. Add the milk and eggs one at a time and beat until each is incorporated. Add the bell pepper mixture and beat until combined.

Combine the corn meal, flour, sugar, herbs, baking powder and salt in a separate bowl. Reduce the speed on the mixer to low. Slowly add the corn meal mixture until combined. Divide the batter between the 2 loaf pans and bake for 30 minutes until the top is golden.

Allow to cool 1/2 hour before inverting the pan to remove the bread.