Author: Bruce Aidells
Author: Shelley Wiseman
Author: Nancy Oakes
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's....
Author: Molly Baz
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage,...
Author: Bon Appétit Test Kitchen
Author: Jean Anderson
Author: Selma Brown Morrow
In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.
Author: Greg Atkinson
Author: Dan Swinney
Author: Dawn Perry
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Author: Bruce Aidells
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade...
Author: Nagi | RecipeTin Eats
Author: Paul Grimes
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
Author: Laura B. Russell
Author: Lillian Chou
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
Author: Giada De Laurentiis
Author: Sheila Lukins
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Tandoori Murghi. Of all the food cooked in a _tandoor,_the most popular and the best-tasting is chicken. The distinctive flavor, texture, and color of...
Author: Julie Sahni
Author: Andrea Albin
Author: Colin Cowie