Chicken

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

Shredded into soup, slathered with gochujang, or the basis of your biryani, this year proved there’s no wrong way to eat chicken.

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

It hinges on the power of one ingredient. 

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

A family recipe, re-developed.

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

A not-so-average torta with crispy chicken and black beans for the win.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Japanese dry curry inspired this dish that keeps the chicken plenty juicy.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

It's never let me down—which is how I know it's going to be there for you, too.

Classic grilled chicken gets updated with an easy, healthier barbecue sauce.

If boning the whole chicken legs isn’t your thing, just use eight skin-on, boneless chicken thighs instead.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.