Chicken

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

Don’t trust anyone who doesn’t love a chicken cutlet.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Pâté sounds intimidating—there's something about those accents. But it's really not hard to make!

We asked Brandon Jew, chef at Mr. Jiu's in San Francisco, for his family recipe.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Because nothing says "Thanks for raising me" like a whole roast chicken.

Once you know this simple formula, you'll be a stir-fry success.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Here’s how to borrow the secrets of boldly-spiced Caribbean jerk chicken for your next summer grill-out.

These dinners are done in 30 minutes or less.

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

For when you wanna look fancy but have zero time for that.

Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.

The secret to crispy skin? Patience, grasshopper.

Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.

It’s the perfect time for outdoor entertaining and we’re sharing tips and tricks on how to use your grill to whip up mouthwatering dishes for a crowd.

At Jack’s Wife Freda in NYC, there's one spice to rule them all.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Let's just say that there aren't too many salads in here.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!