Make It Crisp
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
To create a pan-seared chicken breast with shatteringly crispy skin and moist, tender meat, we start the breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we remove the weight to promote evaporation and let the skin continue to crisp. Then we flip the breasts to finish cooking the meat. Finally, we create a silky, flavorful sauce with a bright, acidic finish, as a foil for the skin’s richness.
How to Make Quick Homemade Pickles
Quick pickles are an impressive gift that's easy to make and can be stored in the refrigerator and eaten within a few weeks, eliminating the rigmarole of canning while keeping the wonderful pickle flavor. Try our recipes for cucumber chips, carrots, fennel, and more.