Author: Melissa Roberts
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
Author: Melissa Roberts
Author: Edward Lee
Author: Ursula Ferrigno
Author: Diane Rossen Worthington
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Torben Jensen
Author: Zak Pelaccio
Author: Edward Mendoza
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...
Author: Andy Baraghani
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Author: Ola Rudin
Author: Suzanne Goin
Author: Jack Bishop
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
Author: James Silk
Author: Peter Hoffman
Author: Melissa Roberts
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Raquel Carena