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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
One easy technique, endless applications.
Zoe Denenberg
Cooking
There's more to this spread than it may let on
Danielle Walsh
Cooking
A flat bird is (usually) a good bird—except when you ignore the directions.
Adam Rapoport
Cooking
Like speedy lunch tacos, a halal cart dinner salad, and Vietnamese-inspired wraps.
Nina Moskowitz
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
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
Lifestyle
A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)
Sam Dean
Culture
We gave you a sneak peek at three photos taken of recipes from Culinary Tea. You voted for your favorite, and now we're ready to reveal the winning recipe: Peppered Chicken with Pomegranate-Darjeeling Jelly.
Julia Bainbridge
Culture
I’m feelin’ good thanks to the Feel Good Food Plan. Or at least from these chicken meatballs.
Alex Beggs
Video
Picture-perfect gigante beans, chickpeas, and more, no soak required? They're all possible with our new favorite appliance.
Joanna Sciarrino
Lifestyle
Japanese dry curry inspired this dish that keeps the chicken plenty juicy.
Chris Morocco
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Culture
You voted for your favorite recipe from the Meatball Shop Cookbook. Now here's the recipe!
Julia Bainbridge
Restaurants
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cheesy meatball sliders get lightened up with ground chicken.
Rochelle Bilow
Cooking
And at the end you get soup.
Sarah Jampel
Cooking
It's a whole chicken--in a can! (You'll never guess where we found it.)
Scott DeSimon
Cooking
Just find something heavy and go to town
Julia Bainbridge
sponsored
A successful dinner party means that you’re straddling the line between chef and host, seemingly effortlessly floating from living room to dining room refilling drinks while also making sure your red wine-braised brisket is still on track.
Kenmore PRO
Cooking
Food director Carla Lalli Music and editor in chief Adam Rapoport get saucy over saucy chicken.
Carla Lalli Music