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?

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.

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?

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.

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.

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.

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.

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 Lamb Kofte

Published July 1, 2013.

In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: To get their sausagelike texture just right.

Grilled Glazed Pork Tenderloin Roast

Published July 1, 2013.

Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a tapered shape that cooks unevenly—required some rough treatment.

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.

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?

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.

Grilled Glazed Baby Back Ribs

Published May 1, 2013.

Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

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.

Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

Published March 1, 2013.

Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).

Foolproof Spaghetti Carbonara

Published March 1, 2013.

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

French-Style Chicken and Stuffing in a Pot

Published January 1, 2013.

The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

Jerk Chicken

Published July 1, 2012.

We came up with a great recipe for this classic Caribbean marinade. But to replicate the elusive smoke flavor, we had to take a chemistry lesson.

Chinese Chicken Lettuce Wraps

Published May 1, 2012.

Stringy, tasteless meat can mar this easy stir-fry served in lettuce cups. A classic Chinese technique came to the rescue.

Sous Vide Chicken Salad

Published May 1, 2012.

Cooking chicken to precisely the right degree of doneness guarantees tender, juicy results. Poaching is one way, but we had a better, more foolproof idea.

Filipino Chicken Adobo

Published March 1, 2012.

Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.

Chicken Marbella

Published January 1, 2012.

More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?

Braised Turkey with Gravy

Published November 1, 2011.

Roast turkey is the norm today, but early American cookbooks often recommended another cooking method. We wondered if maybe they knew something worth learning.

1 - 25 of 92
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection