内容摘要：His intention was to turn pro when he starred at Wake Forest on an Arnold Palmer scholarship. But his left hand went through a pane window on a swinging door that required 70 stitches. Sigel decided to remain amateur and started a successful insurance business.

His intention was to turn pro when he starred at Wake Forest on an Arnold Palmer scholarship. But his left hand went through a pane window on a swinging door that required 70 stitches. Sigel decided to remain amateur and started a successful insurance business.

½ cup extra-virgin olive oil1 tablespoon lime juice, plus lime wedges to serve

Heat the oven to 425°F with a rack in the lower-middle position. Place a V-rack inside a large roasting pan. In a small bowl, stir together 2 tablespoons of coriander, 1 tablespoon of cumin, the paprika, garam masala, cayenne and 1 teaspoon salt. Working over a large plate, rub all of the spice mixture evenly over the chicken, using all of the rub and any that has fallen onto the plate, then tie the legs together with kitchen twine. Transfer the chicken breast side up to the rack in the roasting pan. Roast until well browned, the thickest part of the breast reaches 160°F and the thickest part of the thigh reaches 175°F, 70 to 80 minutes.While the chicken cooks, in a food processor, combine the arugula, cilantro, garlic, serranos, the remaining 1 tablespoon coriander, the remaining 1 tablespoon cumin and ½ teaspoon salt. Process until coarsely chopped, about 30 seconds. With the machine running, pour the oil through the feed tube, then process until finely chopped, another 30 seconds. Transfer to a small bowl, then stir in the lime juice. Cover and refrigerate.When the chicken is done, transfer it to a cutting board and let rest for 30 minutes. Remove the rack from the roasting pan. While the chicken rests, add ½ cup water to the roasting pan and stir, scraping up any browned bits. Pour the liquid into a medium bowl, then let settle for 5 minutes. Skim off and discard any fat from the surface. Stir 3 tablespoons of the defatted liquid into the arugula-cilantro mixture, then taste and season with salt and pepper; discard the remaining liquid.

Carve the chicken and arrange on a platter. Drizzle with about 3 tablespoons of the chutney, then serve with lime wedges and the remaining chutney on the side.EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at

said Friday that it’s closing down CosMc’s, a new restaurant format it began piloting in the U.S. last year.

But the company said beverages inspired by CosMc’s will soon be tested at, where competition continues through June 8.

Even the longest-running and most tradition-bound of the majors,, is — gasp! — abandoning line judges and moving to an automatic system this year. The WTA and ATP added machine-generated rulings this season for tour events on red clay, the surface at the French Open. But Grand Slam hosts can do what they want, and the French tennis federation is keeping the human element.

scheduled to play his first-round match in Paris on Tuesday, understands why folks might prefer the way to keep things the way they were for more than a century in his sport. He gets why there could be an inclination to shy away from too much change in a world now drowning in cell phones and streaming and social media.“You don’t want to give everything away to the technology, right? But if I have to choose between the two, I’m more of a proponent of technology. It’s just more accurate, saves time, and ... (means) less people on the court” said Djokovic, 38, who was disqualified from the 2020 U.S. Open for inadvertently hitting an official with a ball hit out of frustration between games.