Chicken

When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.

From red snapper ceviche to coconut flan, these recipes are staples at the staff meal shared by Commander's Palace chefs and waitstaff.

Don’t skip the banana peppers! They provide a vinegary and spicy finish to this chicken recipe from Commander's Palace in New Orleans.

New year, new us—well, except our collective love for cookies.

The cauliflower tastes so much like boneless chicken wings, it's unreal.

Why would you rub yogurt all over a piece of meat? Because it's delicious, that's why.

Steak, chicken, salmon, sweet and spicy pork belly—anything!

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

When things go to s***, I make this soup.

More time does not equal more flavor.

Salad pizza, shrimp tacos with pineapple, and other meals that are snap to get on the table.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

This crispy chicken is a weeknight dinner MVP.

Life comes at you fast, which is where this quietly delicious poached chicken and rice number comes in.

Chicken thighs, with garlic-honey, are here for the first Rent Week of the year. Breathe. You're in a space now.

Our food director had to pick a favorite child. It wasn't easy.

You were really into brown butter chocolate chip cookies and easy chicken dishes.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.