Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Author: Bon Appétit Test Kitchen
Author: Doris Murphy
Author: Barbara Poses Kafka
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...
Author: Anna Stockwell
Author: Bruce Aidells
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. I use this recipe when I'm in a time...
Author: Sarah Magid
Author: Melissa Roberts
Author: Rozanne Gold
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Author: Kendra Vaculin
Author: Anya von Bremzen
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer