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
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
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
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
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
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
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