Chicken

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.

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.