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Turkey Meatloaf with Ketchup-Brown Sugar Glaze

Published July 1, 2017.

For a lighter, summery take on this comfort-food favorite, our goal was to enhance the ground turkey’s clean, mild flavor without obscuring it.

Thai Grilled Cornish Hens with Chili Dipping Sauce (Gai Yang)

Published July 1, 2017.

You don’t need a well-stocked Asian pantry or specialty equipment to make this street-food classic. Just a low fire, a bold marinade, and Cornish hens.

Grilled Spice-Rubbed Chicken Drumsticks

Published May 1, 2017.

When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.

One-Hour Broiled Chicken and Pan Sauce

Published March 1, 2017.

Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.

Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)

Published March 1, 2017.

Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.

Easier Roast Turkey and Gravy

Published November 1, 2016.

No flipping. No long-simmered gravy. For fuss-free turkey and a fast, richly flavored gravy, we borrow a tool from pizza making.

Chicken Mole Poblano

Published September 1, 2016.

Mexico’s iconic sauce is rich and complex—and requires dozens of ingredients and days in the kitchen. Could a simpler method deliver equally good results?

Smoked Pork Loin with Dried-Fruit Chutney

Published September 1, 2016.

Classic barbecue recipes take most of a day. We wanted a smoky, company-worthy pork roast that cooked in just a couple of hours.

Italian-Style Turkey Meatballs

Published September 1, 2016.

Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

Shredded Chicken Tacos (Tinga de Pollo)

Published July 1, 2016.

Smoky, earthy tinga de pollo may share the same flavors as the shredded pork version of this saucy taco filling, but it often lacks the same depth. We set out to change that.

Korean Fried Chicken Wings

Published July 1, 2016.

One bite of this exceptionally crunchy, sweet-spicy style of fried chicken and you’ll understand its cult-like popularity.

Skillet-Roasted Chicken in Lemon Sauce

Published May 1, 2016.

Getting a reservation at this New York institution is nearly impossible, so we decided to re-create its beloved lemony chicken dish at home.

Roasted Bone-In Chicken Breasts

Published March 1, 2016.

Skin and bones lend chicken breasts exactly what the boneless, skinless variety lacks: flavor and moisture. But how do you cook them? Like steak.

Best Roast Chicken with Root Vegetables

Published January 1, 2016.

The secret to a perfect marriage of roast chicken and root vegetables is to keep them apart until the wedding day.

Better Chicken Marsala

Published November 1, 2015.

Chicken cutlets napped with a silky mushroom-Marsala sauce are a restaurant standard. So why doesn’t anyone cook them at home?

Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

Published September 1, 2015.

The rich flavor and lush consistency of this classic dish from Spain’s Castilla–La Mancha region depend on a sherry-based sauce thickened with ground almonds and egg yolks.

Peri Peri Grilled Chicken

Published July 1, 2015.

The key to making this spicy African dish is to treat it like classic barbecued chicken—but give it kick.

Sautéed Chicken Cutlets with Quick Roasted Red Pepper Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Coq au Riesling

Published March 1, 2015.

Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.

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?

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.

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