This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.
Author: Sam Sifton
This stovetop method of cooking chicken breasts in a sazón-heavy marinade produces juicy, fragrant, well-seasoned meat. It definitely stands up as a main course, but leftovers make for great additions...
Author: Von Diaz
Michael W. Twitty's use of matzo meal to coat his fried chicken is an ode to the innovative Black women of the American South, including his own ancestors. Marrying the traditions of Black southern cooking...
Author: Kayla Stewart
These crunchy, tube-shaped flautas ahogadas - the name roughly translates to "drowned flutes" - are served in a pool of spicy tomatillo sauce, and the idea is to slather each bite in the sauce as you eat....
Author: Lesley Téllez
A staple of Liberian cuisine, this chicken tastes complex with its mix of spicy heat and richness, but comes together simply in just one pan. For the chef Thalmus Hare and other Liberians, this dish is...
Author: Priya Krishna
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie flat on the bottom of the roasting pan, where they...
Author: Melissa Clark
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you're at it, let the potatoes have some,...
Author: Alison Roman
This superb style of fried chicken, found in southeastern Indiana, relies on a heavy use of black pepper. Wagner's Village Inn, a bar and restaurant in Oldenburg, stays true to the old-school method of...
Author: Michael Ruhlman
Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling...
Author: Sarah Copeland
In this quick-cooking dinner, boneless chicken thighs are marinated with bay leaves, mustard seeds, orange zest and Worcestershire sauce, and roasted at high heat until golden-edged and juicy. Then, just...
Author: Melissa Clark
In his cookbook "Amá: A Modern Tex-Mex Kitchen" (Chronicle Books, 2019), the chef Josef Centeno experiments with the Tex-Mex cuisine he grew up eating in San Antonio. Barbecue chicken played a significant...
Author: Alexa Weibel
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter. But the one I like best is made with prunes: it's darker,...
Author: Mark Bittman
This stripped-down, built-for-flavor recipe, adapted from "Meathead: The Science of Great Barbecue and Grilling" by Meathead Goldwyn, is for people who don't brine, forgot to brine or didn't leave enough...
Author: Kim Severson
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it...
Author: Pierre Franey
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Author: Martha Rose Shulman
This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of...
Author: Melissa Clark
Chicken, that old weeknight standby, can get pretty boring day after day. This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its...
Author: Alex Witchel
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy...
Author: Jason Epstein
For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it's dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown...
Author: Alison Roman
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird - fast. Before roasting, the bird's legs are splayed so they lie flat on the bottom of the roasting pan, where they...
Author: Melissa Clark
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from...
Author: Genevieve Ko
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few...
Author: Melissa Clark
This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before...
Author: Millie Peartree