Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

Published January 1, 2015.

The juiciest meat demands low heat; the crispiest skin, a hot sear. Could we achieve both?

Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce

Roast Heritage Turkey

Published November 1, 2014.

Heritage breeds promise juicier, more flavorful meat than do ordinary supermarket birds. But to deliver on that promise, you have to devise a different cooking method.

Roast Heritage Turkey

Gravy for Roast Heritage Turkey

Published November 1, 2014.

Serve this gravy with our Roast Heritage Turkey.

Mahogany Chicken Thighs

Published September 1, 2014.

Chicken thighs can contain unappetizing pockets of fat and sinew. But what if you could turn those liabilities into texture-enhancing assets—and get crispy skin, too?

Mahogany Chicken Thighs

Grilled Chicken Souvlaki

Published July 1, 2014.

Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

Grilled Chicken Souvlaki

Grilled Chicken Souvlaki for Two

Published July 1, 2014.

Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

Grilled Chicken Souvlaki for Two

Cumin-Coriander Roasted Cornish Game Hens

Published May 1, 2014.

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

Cumin-Coriander Roasted Cornish Game Hens

Herb-Roasted Cornish Game Hens

Published May 1, 2014.

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

Herb-Roasted Cornish Game Hens

Roasted Cornish Game Hens for Two

Published May 1, 2014.

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

Roasted Cornish Game Hens

Published May 1, 2014.

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

Roasted Cornish Game Hens

Oregano-Anise Roasted Cornish Game Hens

Published May 1, 2014.

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

Oregano-Anise Roasted Cornish Game Hens

Perfect Poached Chicken Breasts

Published March 1, 2014.

Hardly anyone poaches chicken anymore—and with good reason: The classic technique is fussy and leads to bland meat. We set out to change that.

Perfect Poached Chicken Breasts

Perfect Poached Chicken Breasts for Two

Published March 1, 2014.

Hardly anyone poaches chicken anymore—and with good reason: The classic technique is fussy and leads to bland meat. We set out to change that.

Perfect Poached Chicken Breasts for Two

Thai Chicken Curry with Potatoes and Peanuts

Published March 1, 2014.

Green and red curries offer big heat and bracing acidity, but the milder variety known as massaman tempts with deeper, more complex flavors.

Thai Chicken Curry with Potatoes and Peanuts

Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce

Published January 1, 2014.

The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce

Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

Published January 1, 2014.

The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce

Published January 1, 2014.

The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

Crispy-Skinned Chicken Breasts with Lemon-Rosemary Pan Sauce

Julia Child’s Stuffed Turkey, Updated

Published November 1, 2013.

Julia broke apart turkeys in pursuit of quick and even cooking, effortless carving—and stuffing that tastes of the bird. We put our own spin on her approach.

Julia Child’s Stuffed Turkey, Updated

Best Chicken Stew

Published November 1, 2013.

Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.

Best Chicken Stew

Grilled Glazed Boneless, Skinless Chicken Breasts

Published September 1, 2013.

Without skin or bone, this lean cut cooks so quickly that it’s almost impossible to get it to taste both grilled and glazed. An unusual ingredient came to the rescue.

Grilled Glazed Boneless, Skinless Chicken Breasts

Sweet and Tangy Barbecued Chicken

Published July 1, 2013.

We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.

Sweet and Tangy Barbecued Chicken

Grilled Lemon Chicken with Rosemary

Published May 1, 2013.

Throw a whole chicken on the grill and you’re bound to end up with unevenly cooked meat and skin that’s charred from flare-ups. So why not strip away those problems?

Grilled Lemon Chicken with Rosemary

Italian Chicken Soup with Parmesan Dumplings

Published May 1, 2013.

Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. But while we were at it, we also wanted to turn this traditional Italian first course into a full meal.

Italian Chicken Soup with Parmesan Dumplings

Best Chicken Parmesan

Published March 1, 2013.

What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch.

Best Chicken Parmesan

Pressure-Cooker Easy Chicken and Rice

Published January 1, 2013.

We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.

Pressure-Cooker Easy Chicken and Rice
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