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Jacques Pepin's Basic Roast Chicken

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling...

Author: Jacques Pepin

Craig Claiborne's Smothered Chicken

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish "belongs in the 'comfort' category,"...

Author: Sam Sifton

Julia Reed's Fried Chicken

Author: Julia Reed

Shaking Beef

This savory-sweet stir-fry, known as bo luc lac or "dice" in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to...

Author: Mark Bittman