Smoked Chicken

Published July 1, 2011.

Surprisingly, the trick to perfecting smoke flavor isn’t getting the wood to smolder for as long as possible. It’s just the opposite: knowing when to let it burn out.

Grilled Barbecued Chicken Kebabs

Published May 1, 2011.

Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance on a fiery grill. But what if the chicken gets a little help from a pig?

Peruvian Roast Chicken with Garlic and Lime

Published March 1, 2011.

Authentic versions of this spit-roasted bird boast an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could do the job.

Nut-Crusted Chicken Cutlets with Lemon and Thyme

Published January 1, 2011.

How do you get chicken cutlets with a rich, nutty crust? As it turns out, by holding back on the nuts.

Quick Chicken Fricassee

Published November 1, 2010.

This classic French dish of poached chicken in cream sauce would have a lot going for it, if we could streamline the recipe and punch up the flavors.

Butterflied Turkey with Cranberry-Molasses Glaze

Published November 1, 2010.

What's the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn't pool at the bottom of the pan or keep the skin from crisping up?

Chicken Pot Pie with Savory Crumble Topping

Published September 1, 2010.

You could spend hours cooking chicken, sauteing vegetables, and making pastry dough for the best chicken pot pie. Or you can cut a few corners and still have a great meal.

Easier Fried Chicken

Published September 1, 2010.

We wanted fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil.

Stuffed Chicken Breasts

Published July 1, 2010.

Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.

Chicken Canzanese

Published May 1, 2010.

Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.

Pan-Seared Chicken Breasts

Published March 1, 2010.

Exposing boneless, skinless chicken breasts to a hot pan often yields dry, leathery meat. But not when you do most of the cooking in the oven.

Thai Chicken with Basil

Published January 1, 2010.

Capturing the flavors of this classic Thai dish requires more than just the right ingredients. We would have to learn a whole new way to stir-fry.

Old-Fashioned Stuffed Turkey

Published November 1, 2009.

Here is how to prepare the ultimate traditional turkey with moist breast meat, crisp skin, and flavorful stuffing.

How to Make Duck Confit

Published November 1, 2009.

Making homemade duck confit takes some extra time. But the effort is worth it for this authentic French recipe.

Lighter Chicken and Dumplings

Published September 1, 2009.

A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

Boning a Turkey Breast

Published July 1, 2009.

With a boning knife or a chef’s knife, it's easy to get two boneless skinless turkey breast halves out of a whole breast.

Grill-Roasted Boneless Turkey Breast

Published July 1, 2009.

Notoriously dry turkey breast is tricky enough to roast indoors using the oven. So how do you keep it moist and tender on the grill?

Using Bricks for Italian-Style Grilled Chicken

Published May 1, 2009.

Weighing the butterflied chicken down with bricks wrapped in aluminum foil helps maximize flavorful browning and produces ultra-crisp skin.

Italian-Style Grilled Chicken

Published May 1, 2009.

What do a pair of bricks have to do with juicy, crisp-skinned chicken?

Glazed Roast Chicken

Published March 1, 2009.

Applying a glaze to a whole chicken can land you in a sweet mess. To resolve this sticky situation, we brought an outdoor method indoors.

Sauteed Chicken Cutlets with Porcini Sauce

Published March 1, 2009.

Chicken braised in white wine with porcini mushroom is a northern Italian classic. Could we use the same flavors to make a quick weeknight meal?

Tandoori Chicken

Published January 1, 2009.

We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this Indian classic into an easy weeknight dinner.

Developing our Tandoori Chicken Recipe

Published January 1, 2009.

We take a trip around Boston’s local Indian restaurants to see how this popular Indian classic is prepared and show you how to replicate it at home.

Quick and Hearty Chicken Noodle Soup

Published January 1, 2009.

Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?

Slow-Roasted Turkey

Published November 1, 2008.

Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?

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