Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish...
Author: Melissa Clark
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook....
Author: Lidey Heuck
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight....
Author: Melissa Clark
Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of...
Author: Melissa Clark
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables....
Author: Ali Slagle
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds...
Author: Sam Sifton
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow,...
Author: Melissa Clark
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their...
Author: Genevieve Ko
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it,...
Author: Pierre Franey
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce...
Author: Florence Fabricant
The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird,...
Author: David Tanis
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They...
Author: David Tanis
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you...
Author: Ali Slagle
A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut,...
Author: Melissa Clark
If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate - I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use,...
Author: J. Kenji López-Alt
Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that...
Author: David Tanis
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call...
Author: Florence Fabricant
Like many cooks, I keep a file of recipes I want to try. When I looked through it recently, there were a preponderance of lemon recipes, including one for roasted chicken with lemons and Coca-Cola from...
Author: Amanda Hesser
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of...
Author: Yotam Ottolenghi
A bone-in turkey breast is significantly easier to cook than a whole bird, it takes a fraction of the time, and it still feeds a group comfortably. To ensure succulence, you could apply a dry brine the...
Author: Eric Kim
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first...
Author: Sarah DiGregorio
Khoresh morgh nardooni (also called anar mosama) is a deeply flavorful dish from the northern provinces of Iran. It is wonderful for Shab-e Yalda, the Iranian celebration of the winter solstice, or for...
Author: Naz Deravian
This recipe from Justin Smillie, the chef at Upland in New York, is all about layering extra flavors, textures and fragrances onto a basic herb-roasted chicken. It's perfect for a dinner party: crowd-pleasing,...
Author: Julia Moskin
Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you're...
Author: Melissa Clark
Some Chinese cookbooks recommend steaming duck to tender perfection before roasting it to crisp the skin. It is a good technique to master, and works especially well with large moulard duck legs. You get...
Author: David Tanis
This chicken dish was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).
Author: The New York Times
This recipe puts vanilla in a savory setting, giving a sweetness and floral scent to chicken thighs.
Author: Elaine Louie
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination. Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften...
Author: Mark Bittman
Cooking a turkey breast using sous vide makes for especially tender meat that's never dried out. You'll want to bring the meat to 145 degrees, which leaves it delicately pink, very juicy and perfectly...
Author: Melissa Clark
Start with a chicken, cut up and ready to sauté, and it's easy to follow many routes to a finished dish. Here the meat is bathed in a sauce with a musky, chile-fueled bite that is made to behave by plump,...
Author: Florence Fabricant