Author: Paul Grimes
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe
Author: Paul Grimes
Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.
Author: Sheila Lukins
Author: Nick Malgieri
Author: Nancy Silverton
Author: Juana Vázquez-Gómez
Author: Mario Batali
Author: Scott Peacock
Author: Elizabeth Falkner
Author: Anastacia Salcedo
Author: Ryan Hardy
You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
Author: Allen Susser
Author: Akasha Richmond
Author: Paul Richardson
Author: Jeanne Kelley
Author: Shelley Wiseman
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark