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.

Oven-Roasted Chicken Thighs

Published November 1, 2011.

Chicken thighs plus the blast of a broiler equals undercooked meat and charred skin. To ensure that both elements cooked evenly, we rethought the equation.

Weeknight Roast Chicken

Published September 1, 2011.

If you can plan ahead, by all means brine or salt your bird. But when you want dinner on the table in an hour, you need a different way to get juicy, tender chicken.

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.

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?

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.

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.

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.

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.

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?

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?

51 - 75 of 127
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection