Chicken

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

A photo editor shares the super simple dish that quells her Cuban food cravings every time.

A little weekend planning is the key to a workday lunch you'll actually be excited to eat.

For soup in a hurry, this spin on Italian meatball with a few clever shortcuts (hi, storebought sausage) delivers every time.

Tonight, rotisserie chicken is your best friend.

This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight.

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.

Avoid these common chicken breast mistakes and pretty soon you'll be the breast around. Err… well, you know.

Chefs across the country are racing to see who will rule the crunchy, juicy, golden age of the fried chicken sandwich. Our entry into the competition: the ultimate make-at-home version.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

How to avoid the dreaded dry white meat.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.