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magazine layered chicken enchiladas with tomatillo cilantro sauce
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Culture
The Bon Appétit Test Kitchen
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
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
techniques
These three enchiladas are, well, perfect. Here's how to make them.
Rick Martinez
Culture
Even in cooler temps, Dale Talde's chicken sausage lettuce wraps are a hit with bloggers
Joanna Sciarrino
Lifestyle
Cover me in salsa verde and bury me in Monterey Jack
Sarah Jampel
Culture
This recipe—like a lot of Mexican-inspired cooking—allows you to invest as much time and energy as you are willing to devote, or you can skip over whole sections with shortcuts (buy prepared green salsa, used canned chile strips, grab a rotisserie chicken).
Chris Hall
Shopping
No matter your spice preference, these sauces bring on the flavor and heat.
Li Goldstein
Cooking
Half Buffalo chicken wings. Half pizza. This is a joint venture between the tastiest foods we know.
Alex Delany
Culture
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
Andrew Knowlton
Culture
Culture
Knock out holiday overeating and ease back into healthful habits with delicious meals like this.
Emily Fleischaker
sponsored
The secret is in the sauce.
Rao’s Homemade®
Culture
Cooking
Tangy and herby, it pulls double duty as a marinade and sauce.
Esra Erol
Cooking
Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge
test-kitchen
When you can't decide between chicken or sausage and peppers—so you have both.
Rick Martinez
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
Culture
Cooking
The chile-chicken nachos you’ll need at your Super Bowl party this year.
Alex Beggs
Cooking
Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.
Rochelle Bilow