Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften...
Author: Genevieve Ko
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive...
Author: Melissa Clark
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the...
Author: Lidey Heuck
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned...
Author: Ali Slagle
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges...
Author: Melissa Clark
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil,...
Author: Ali Slagle
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little...
Author: Melissa Clark
Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted...
Author: Melissa Clark
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced...
Author: Sam Sifton
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs...
Author: David Tanis
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy....
Author: Pierre Franey
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's...
Author: Florence Fabricant
A bone-in turkey breast is significantly easier to cook than a whole bird, it takes a fraction of the time, and it still feeds a group comfortably. To...
Author: Eric Kim
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese...
Author: Yotam Ottolenghi
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy...
Author: David Tanis
If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate - I felt the same way until I tried it. Now I use mayonnaise...
Author: J. Kenji López-Alt
Like many cooks, I keep a file of recipes I want to try. When I looked through it recently, there were a preponderance of lemon recipes, including one...
Author: Amanda Hesser
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was...
Author: Sarah DiGregorio
Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat....
Author: Melissa Clark
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill....
Author: Florence Fabricant
Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is wonderful for Shab-e Yalda, the...
Author: Naz Deravian
In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and...
Author: Florence Fabricant
If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly...
Author: Melissa Clark
This recipe from Justin Smillie, the chef at Upland in New York, is all about layering extra flavors, textures and fragrances onto a basic herb-roasted...
Author: Julia Moskin
Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew...
Author: David Tanis
Start with a chicken, cut up and ready to sauté, and it's easy to follow many routes to a finished dish. Here the meat is bathed in a sauce with a musky,...
Author: Florence Fabricant
Cooking a turkey breast using sous vide makes for especially tender meat that's never dried out. You'll want to bring the meat to 145 degrees, which leaves...
Author: Melissa Clark
This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked...
Author: Melissa Clark
In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and...
Author: Florence Fabricant
Some Chinese cookbooks recommend steaming duck to tender perfection before roasting it to crisp the skin. It is a good technique to master, and works especially...
Author: David Tanis
This recipe puts vanilla in a savory setting, giving a sweetness and floral scent to chicken thighs.
Author: Elaine Louie
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu. It was a simple one, achieved with dark meat chicken,...
Author: Florence Fabricant
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination. Brown the chicken -- dark meat is preferable...
Author: Mark Bittman
Like many cooks, I keep a file of recipes I want to try. When I looked through it recently, there were a preponderance of lemon recipes, including one...
Author: Amanda Hesser
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the...
Author: Lidey Heuck