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magazine chicken parmesan
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Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Cooking
If you haven't yet thought of wedging a chicken parm between two slices of thick, French bread and calling it finger food, allow us to enlighten you.
Bon Appétit
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
Cooking
Like speedy lunch tacos, a halal cart dinner salad, and Vietnamese-inspired wraps.
Nina Moskowitz
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Cooking
It was tense, it was trying, it was really really worth it.
Molly Baz
techniques
The hardened end of that parm wedge has a lot of umami left to give.
Li Goldstein
Culture
A roundup of food news from around the Internet on October 15, 2014.
Rochelle Bilow
Lifestyle
The sexy chicken finds its voice, cruelly rejects our Editor in Chief
Sam Dean
Restaurants around the country are featuring the Nashville specialty hot chicken. Local spot Hattie B’s shows us how it’s done.
Hattie B's, Nashville
Cooking
Some people want cake. Test kitchen editor Jesse wanted chicken.
Shilpa Uskokovic
Restaurants
At Frankies 457 Spuntino in Brooklyn, the real fun starts when the after-dinner drinks hit the table.
Andrew Knowlton
promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Culture
Maria Helm Sinskey
Culture
I’m feelin’ good thanks to the Feel Good Food Plan. Or at least from these chicken meatballs.
Alex Beggs
Restaurants
Finding the cure to what ails me under a blanket of cheese
Carey Polis
Culture
Plus, Ikea is debuting a new plant-based hot dog, Gwyneth Paltrow says she hates dill, and more.
Sam Stone
Culture
A roundup of food news from around the internet on January 8, 2014
Mike Lew
Culture
See how bloggers cooked up our sheet-pan salad
Joanna Sciarrino
Cooking
Make two. Thank me later.
Carla Lalli Music
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Cooking
The marinated-meat skewers so good, there's a festival dedicated to them in Upstate New York.
Alyse Whitney
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Culture
Forget chicken salad, we want to use our rotisserie chicken for lettuce wraps.
Alex Delany