Chicken

It's really that good.

Scallops in 10 minutes, and more awesome recipes that our food director makes time and time again.

For when you deserve a bubble bath and bowl of brothy noodles.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

What’s magic about this ultra-crunchy weeknight baked chicken? Well, kind of everything...

Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.

Try one of these comforting chicken soups, from classic chicken noodle to khao soi.

Adam Rapoport finally spilled the beans on his favorite dressing add-in.

A hearty, healthy recipe that’s halfway done before you even start cooking.

Perfect pan-roasted chicken thighs were a significant improvement over the frozen boneless, skinless chicken breasts I used to cook.

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.

This one-skillet dinner is healthy, it’s easy to clean up, and holds the secret to the crispiest chicken thighs ever. Make this on the night where it’s someone else’s turn to do the dishes and win their love forever.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Chef Seamus Mullen on one of his favorite post-workout meals

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

You really loved one-skillet chicken dinners, quirky PB&J sandwiches, and loaded tot waffles.

We believe you can oven-fry. We believe you can touch the sky.

When you can't decide between chicken or sausage and peppers—so you have both.

Don't go to the drive-through and get a 10-piece order of nuggets. Make these instead.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.