Chicken

Restaurants around the country are featuring the Nashville specialty hot chicken. Local spot Hattie B’s shows us how it’s done.

Sometimes the most unexpected foods are totally brilliant together—pickles and whiskey, anyone?

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

U.S. consumers will confront high prices at the grocery store this year, as everyday staples—like limes, lettuce and beef—face global shortages

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

If you decide to make this out in the wild, pack the perishables in a cooler.

A little bit of sweetness makes these especially appealing to pint-size palates.

Pan-seared chicken with peas and tender lettuces: What's not to love?

White miso pumps up the flavor in an Asian-inspired chicken soup.

Braised chicken for brunch? With fresh fava beans and artichokes, why not!

How do boneless, skinless chicken breasts get to the supermarket? We pay a visit to the upstate N.Y. farm raising them by the aisleful

This riff on chicken and dumplings puts your Dutch oven to great use.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Give your weeknight staple a seasonal (and seriously tasty) update with these seasonal, veggie-heavy recipes

To keep the matzo dumplings light, don't overtax the dough.