For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it's dry-brined (meaning highly seasoned) with...
Author: Alison Roman
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter...
Author: Alison Roman
This stovetop method of cooking chicken breasts in a sazón-heavy marinade produces juicy, fragrant, well-seasoned meat. It definitely stands up as a main...
Author: Von Diaz
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones,...
Author: Melissa Clark
In his cookbook "Amá: A Modern Tex-Mex Kitchen" (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating...
Author: Alexa Weibel
These crunchy, tube-shaped flautas ahogadas - the name roughly translates to "drowned flutes" - are served in a pool of spicy tomatillo sauce, and the...
Author: Lesley Téllez
This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered...
Author: Eric Kim
In this quick-cooking dinner, boneless chicken thighs are marinated with bay leaves, mustard seeds, orange zest and Worcestershire sauce, and roasted at...
Author: Melissa Clark
This superb style of fried chicken, found in southeastern Indiana, relies on a heavy use of black pepper. Wagner's Village Inn, a bar and restaurant in...
Author: Michael Ruhlman
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night...
Author: Millie Peartree
This stripped-down, built-for-flavor recipe, adapted from "Meathead: The Science of Great Barbecue and Grilling" by Meathead Goldwyn, is for people who...
Author: Kim Severson
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie...
Author: Melissa Clark
This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.
Author: Sam Sifton
A staple of Liberian cuisine, this chicken tastes complex with its mix of spicy heat and richness, but comes together simply in just one pan. For the chef...
Author: Priya Krishna
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly,...
Author: Pierre Franey
This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got...
Author: Melissa Clark
Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as...
Author: Alex Witchel
This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got...
Author: Melissa Clark
For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it's dry-brined (meaning highly seasoned) with...
Author: Alison Roman
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie...
Author: Melissa Clark
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all...
Author: Jason Epstein
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Author: Martha Rose Shulman
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones,...
Author: Melissa Clark
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed...
Author: Genevieve Ko